1 (8 oz.) can crushed pineapple, juice pack
5 c. shredded cabbage (red & green)
3 lg. oranges, sectioned
2 lg. carrots, shredded
1 tbsp. lemon juice
1/4 c. honey
1/2 tsp. ground ginger

Drain pineapple, reserving 1/4 cup of the juice; set aside. In a large bowl combine cabbage, orange sections, shredded carrots and pineapple. Cover and chill.

In a screw top jar, combine reserved pineapple juice, honey, lemon juice and ginger; cover and shake well. Chill. Just before serving, shake dressing; pour over slaw. Toss to mix.