1 c mayonnaise
1 c sour cream or plain yogurt
5 pickled jalepenos, stemmed and minced (about 1/2 cup)
3 tb Dijon-style mustard
3 tb sugar
2 tb fresh lemon juice
1/2 ts salt
1 white cabbage (1 1/2 lbs), cored and shredded, about 8 cups
1/2 ripe pineapple, cored, peeled and cut into 1/2" cubes, about 2 cups
3 green onions, trimmed and sliced, about 1/2 cup
In a large bowl, whisk together the mayonnaise, sour cream, jalapenos,
mustard, sugar, lemon juice, and salt. Add the cabbage and pineapple
and stir well. Cover the slaw and refrigerate it for at least 1
hour. The coleslaw can be prepared up to 1 day ahead.
Stir in the green onions and adjust seasoning just before serving.