Tangy Citrus Cole Slaw - cooking recipe

Ingredients

1 head green cabbage, shredded
1/4 head red cabbage, shredded
2 medium carrots, julienned
Dressing
1 1/2 cups pineapple juice
1 serrano chili, halved and seeded
2 tablespoons lime juice
1/4 teaspoon orange zest
1 tablespoon unseasoned rice vinegar
1 tablespoon light vegetable oil

Preparation

Put the chili in a small saucepan with the pineapple juice. Bring to a boil. Reduce to 1/4 cup. Remove and discard the chili.
Mix remaining dressing ingredients and set aside until cool.
Toss cabbage and carrots in the dressing.