GARDEN CRISP COLESLAW

GARDEN CRISP COLESLAW
-- Aunt Betty's Kitchen (c)

I got this recipe from my mother sometime back in the late 70's or early 80's.  It is delicious and I remember her fixing it for reunions and gatherings around the house.  Toss together the night before to save time the day of your event!  Makes lots!

Ingredients
                                                      1 medium head cabbage, shredded (about 10 cups)

1 can (20 oz) crushed pineapple, well drained
2-1/2 cups finely grated carrots
1/3 cup diced greed or red bell peppers
1/2 small onion, grated or finely diced

In large bowl, toss cabbage, pineapple, carrots, peppers & onion until well mixed.  Cover and chill several hours or overnight.  Just before serving, add dressing.

Dressing

2/3 cup mayonnaise (I use Miracle Whip)
3 Tbs each white vinegar, evaporated milk & sugar
1/2 tsp. seasoned salt
1/4 tsp. black pepper

In small bowl, with whisk or fork mix all ingredients until smooth and well blended.
Yield: about 1-1/4 cups dressing.

Refrigerate any leftover dressing

OPTIONAL ADD INS:  Sunflower seed kernels, sliced almonds, walnuts, pecans