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
