Slaw With Fresh Pineapple

• 12 head red cabbage, thinly sliced (about 4 to 5 cups)
• 2 carrots, peeled and shredded
• 3 scallions, light green parts only, thinly sliced crosswise
• 12 ounces pineapple, cored and peeled (about half a pineapple)
• 12 cup pineapple juice
• 2 tablespoons rice wine vinegar
• 1 tablespoon shallot, finely minced
• 3 tablespoons grapeseed oil (I like peanut oil)
• 14 teaspoon kosher salt
• 2 -3 tablespoons chili sauce, Asian sweet

1. Combine the cabbage, carrots and scallions in a large resealable plastic food storage bag.
2. Seal and refrigerate until ready to use.
3. Cut the pineapple into 1/2-inch dice and place in a separate plastic food storage bag; seal and refrigerate until ready to use.
4. Just before serving, whisk together the pineapple juice, vinegar, shallot, canola or grapeseed oil and salt in a small bowl.
5. Transfer the vegetables to a large serving bowl and add the dressing, stirring to mix well.
6. Toss in the pineapple and 2 or 3 tablespoons of Asian sweet chili sauce, if desired, and serve.

red cabbage, carrots, scallions, pineapple, pineapple juice, rice wine vinegar, shallot, grapeseed oil, kosher salt, chili sauce

Taken from www.food.com/recipe/slaw-with-fresh-pineapple-352767 (may not work)