|Shredded green cabbage||3 Cup (48 tbs)|
|Carrot||1 Small, chopped|
|Green pepper||1 Small, chopped|
|Minced green onion tops||1 Tablespoon|
|Unsweetened pineapple juice||1⁄4 Cup (4 tbs)|
|White vinegar||1⁄4 Cup (4 tbs)|
Combine the vegetables.
Pour the pineapple juice and vinegar over the mixture and marinate for 2 hours in refrigerator.
Drain off the juice and serve the slaw well chilled.