3 c. shredded cabbage
1/2 c. chopped green onions
1/2 c. shredded carrots
1/2 c. canned crushed pineapple (no sugar)
1 tbsp. coleslaw dressing (commercial)
2 tbsp. cider vinegar
1/2 tsp. celery seed
1/8 tsp. ground pepper
1 tsp. mustard seed
1/2 tsp. salt
1 c. thinly sliced radishes

Combine cabbage, onion, carrots and pineapple. Add coleslaw dressing, vinegar, celery seed, mustard seed, pepper and salt. Mix well. Cover tightly and let stand to blend flavors, at least an hour. Garnish with radishes. Divide in half. Makes 2 servings.

4 vegetable exchanges, 1 fat exchange, 1/2 fruit exchange.