Marinated Red Cabbage and Pineapple Slaw

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Servings: 8

Red cabbage’s deep hue reveals a more nutritious choice than its green counterpart, thanks to more Vitamin E, C and beta carotene. And its earthy taste delivers big flavor in this pickled slaw, the perfect topper for hot dogs and more. Plus, it’s extra pretty with splashy yellow pineapple mixed in!

Ingredients

1 small head of red cabbage, shredded

1 medium red onion, cut into thin slivers

3–4 green onions, chopped

2–3 celery sticks, diced

1 can (8-ounce) crushed pineapple in juice

1 can (8-ounce) pineapple tidbits in juice

Salt and pepper to your taste

½ cup sweet pickle juice

⅓ cup light oil

Directions

Toss all ingredients together, putting aside a few tidbits of green onion for garnish. Let the slaw marinate for several hours or overnight before serving. Keeps up to about 10 days in the refrigerator.