I love cole slaws that include fruit and nuts -- it really gives them a variety of textures and flavor. Great salad to serve with bbq. For best results, allow slaw to chill for several hours so flavors can meld. This recipe is from my Kenny Roger's cookbook.

Ingredients

8 serv.

pineapple tidbits↗1 can
in juice
mandarin oranges↗1 can
in juice
green cabbage↗1⁄4 lb
shredded
red cabbage↗1⁄4 lb
shredded
carrot↗1⁄2 lb
shredded
sunflower seeds↗1⁄2 cup
lightly toasted
mayonnaise↗1⁄2 cup
frozen orange juice concentrate↗2 tablespoons
undiluted
salt↗1⁄4 teaspoon
white pepper1 pinch

Step-by-step instructions

1
Drain pineapple and mandarin oranges, reserving 2 tablespoons pineapple juice.
2
In a bowl, combine pineapple, oranges, cabbage, carrots, and sunflower seeds.
3
For dressing, stir together mayonnaise, orange juice, reserved pineapple juice, salt and pepper. Pour over salad mixture, toss and chill.

Source: food.com

Original recipe ↗

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