In a small bowl, combine mayo, pineapple, milk, ketchup, sugar, poppy seeds and Worcestershire sauce. Place coleslaw mix in a large bowl; add dressing and toss to coat. Cover and refrigerate 2 hours.
Mix marshmallows, mayonnaise, pineapple, salt, and pepper together in a bowl; fold in coleslaw mix. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.
Mix dressing ingredients well and pour over coleslaw mix.
In a small bowl, combine the mayonnaise, pineapple, milk, ketchup, sugar, poppy seeds if desired and Worcestershire sauce.
Place the coleslaw mix in a large bowl; and add dressing and toss to coat.
Cover and refrigerate for 2 hours.
Mix pineapple, coleslaw mix, apples, and yogurt in a large bowl. Refrigerate until completely chilled.
Combine first three ingredients and stir until blended.
Combine cabbages, carrots and pineapple in a serving bowl; toss together.
Pour dressing over vegetable and pineapple mixture; mix well.
Season with salt and pepper to taste.
Drain pineapple, saving 2 tablespoons juice.
In a bowl, combine pineapple cabbage, carrots, and sunflower seeds.
In separate bowl mix fat-free mayonnaise, orange juice, pineapple juice and salt.
Pour over salad mixture, toss, and chill.
Combine cabbage, pineapple chunks, carrots and almonds in a large bowl; toss gently.
Combine mayonnaise and remaining ingredients, stirring until smooth.
Pour dressing mixture over cabbage mixture; toss gently.
Cover and chill thoroughly.
Yields 6 to 8 servings.
Combine cabbage, red apples, pineapple, marshmallows, celery and enough salad dressing to moisten.
Toss lightly.
Serve in lettuce lined bowl.
Mix cabbage and pineapple.
Mix cream, mayo, sugar and vinegar.
Add cream dressing to cabbage and pineapple.
Salt and pepper to taste.
Store covered in refrigerator 1-2 hours before serving.
In a mixing bowl, combine mayonnaise, vinegar, sugar and milk. Place cabbage and pineapple in a large salad bowl; add dressing and toss. Sprinkle with paprika, if desired.
In a large bowl, whisk together the mayonnaise, sour cream, jalapenos, mustard, sugar, lemon juice, and salt.
Add the cabbage and pineapple and stir well.
Cover the slaw and refrigerate it for at least
1 hour.
Can be prepared up to 1 day ahead.
Stir in the green onions and adjust the seasoning just before serving.
Sprinkle salt over cabbage.
Combine mayo and milk; pour over cabbage.
Drain pineapple and fold into mixture.
Toss with fork to blend and chill.
Before serving, sprinkle paprika over the top.
Combine cabbage, apples, pineapple, marshmallows, celery and enough Miracle Whip to moisten.
Toss slightly.
In a bowl, add the tuna, cabbage, pineapple, and dressing. Stir to mix evenly.
Top each tortilla with one-fourth of the mixture. Fold both sides of tortilla up over the filling and roll to close.
Drain pineapple, reserving the juice in a bowl.
Cut the apple into small cubes.
Combine the coleslaw mix, pineapple tidbits, cubed apple, chopped celery and dried cranberries in a large bowl - mixing well.
In a small bowl or 2 cup measure, blend together the mayonnaise, vinegar and the 3 tablespoons of reserved pineapple juice.
Pour mayonnaise mixture over the coleslaw mixture and toss gently to mix it well.
Cover and chill for 2-4 hours.
Before serving, toss the coleslaw gently.
Mix everything but the coleslaw together.
Pay special attention
In a small bowl, add the chicken, coleslaw, pineapple and dressing.
Stir to mix evenly.
Cover and refrigerate for at least 25 minutes.
To serve:
Top each tortilla with the chicken mixture.
Fold both sides of each tortilla up over the filling, and then roll to close.
Serve immediately.
easpoons cider vinegar, 2 teaspoons pineapple juice, 1 teaspoon lemon juice
Combine cole slaw mix with green onions, craisens and pineapple. Blend in mayonnaise and place in refrigerator for several hours to let the flavors meld.