December 2, 2016

Pineapple Coleslaw

1 head cabbage, shredded
1 21-oz. can crushed pineapple, drained
2 chopped pimientos
1/2 bottle coleslaw dressing
1 green pepper, thinly sliced
1 carrot shredded
salt and pepper

Toss all ingredients and refrigerate. Sprinkle generously with chopped parsley.

Paula Brousseau, Bellaire