Easy Fruit Slaw
|Canned pineapple chunks||8 Ounce (1 Can)|
|Shredded cabbage||2 Cup (32 tbs)|
|Chopped apple||2⁄3 Cup (10.67 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Cooking oil||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Ground ginger/1/4 teaspoon grated gingerroot||1⁄8 Teaspoon, grated|
Drain pineapple chunks, reserving 2 tablespoons juice.
Set juice aside.
For salad, in a large salad bowl combine pineapple, cabbage, apple, carrot, and green pepper.
For dressing, in a screw top jar combine reserved pineapple juice, oil, honey, lemon juice, ginger or gingerroot, and 1/8 teaspoon salt.
Cover and shake well to mix.
Pour dressing over salad.
Toss lightly to coat.
Chill 4 to 24 hours.
Toss before serving.