1 head cabbage, sliced thin
1 red pepper, chopped
3 stalks celery, chopped
3 med. carrots, grated
1 lg. can crushed pineapple, well drained

Sprinkle with 1/2 cup sugar, let stand 10 minutes. Boil: 1/2 cup rice vinegar, 1/2 cup olive oil. Cool slightly and pour over coleslaw. Keeps for days in refrigerator. Serves 10 to 12.