For Christmas Eve dinner, we had this sweet slaw as a side dish.  YUMMY!

Trinidad Slaw
Small cabbage- finely shredded
8oz can of crushed pineapple- reserve the juice
1 medium diced apple
1/2 cup of pecans
Dressing:
Use reserve pineapple juice
1/4 cup mayo
2TBS seasoned rice vinegar
1tsp of poppy seeds
1/2 packet of Splenda or 1/2 tsp of sugar


Shred a whole small cabbage very fine or slice in your food processor (Personally, I would buy already cut up).  Drain a small can of crushed pineapple and reserve the juice.  Add the pineapple and other ingredients in with the slaw.
Mix ingredients for dressing all together and then toss with slaw mixture.
Serve immediately or chill.  It actually tastes better the longer it sits because the flavors blend together.

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