Prepare Cole Slaw Dressing (see below).
In a large bowl, combine chopped cabbage, onion, apple, and crushed pineapple (with juice).
Pour prepared Slaw Dressing over cabbage mixture and toss gently until blended.
For best results, cover and refrigerate several hours or overnight for flavors to blend.
Gently toss again before serving.
Makes 6 to 8 servings.
In a medium bowl, whisk together the mayonnaise, sugar, cider vinegar, dry mustard until the sugar dissolves. Add salt and pepper to taste.
Hidden Valley Ranch Coleslaw Dressing is a good store-bought substitute with a similar taste. Use about 1 cup to toss the salad mixture or use enough until the salad is evenly coated to your tastes.
* Purchasing Cabbage: Always choose fresh cabbage by weight, not the size of the cabbage head. Choose firm heads that feel heavy for their size. Outer leaves should look fresh, have good color, and be free of blemishes. Tip: Can substitute 2 (10-ounce) bags of prewashed and shredded coleslaw cabbage to save time.
** Granny Smith, Fuji, Gala, and Honey Crisp apples all work well in this slaw recipe.
Apple-Pineapple Coleslaw Recipe: https://whatscookingamerica.net/salad/simplecoleslaw.htm