COLESLAW DRESSING WITH PINEAPPLE JUICE RECIPES

Steps:

• Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, combine the pineapple, cabbage, carrot and raisins. In a jar with a tight-fitting lid, combine the mayonnaise, lemon juice, horseradish, celery seed, salt and reserved pineapple juice; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 2 hours.

Steps:

• First, open the crushed pineapple, and with a strainer sitting over a bowl, pour the pineapple into the strainer, allowing the juice to drain from the fruit into the bowl; set aside.
• Chop and then wash the green cabbage, and purple cabbage. It's much easier to wash the cabbage in a colander after it's chopped, then drain it on paper towels. While the cabbage is draining, slice the onion in really thin slices, then chop into small pieces. Grate the carrots, and set aside.
• When the cabbage has drained, place it in a large bowl, and add the onion and carrots. Toss together until blended. In a medium bowl place the mayonnaise, or Miracle Whip, sugar, vinegar, salt, pepper, drained pineapple, and pineapple juice. Stir ingredients until the dressing is smooth and well blended. 
• Pour over coleslaw, and mix until the coleslaw is coated in dressing. 
• Place coleslaw in serving a dish, and chill for one hour, or, place in a covered container and keep refrigerated until ready to serve.