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Hawaiian Coleslaw

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Hawaiian Coleslaw

4 cups finely shredded cabbage 1 can mandarin oranges, drained (11 oz) 1 can crushed pineapple, drained (8 oz) 1/2 cup mayonnaise 2 T. frozen orange juice concentrate, thawed 1/2 t. salt 1/4 t. ground white pepper 1/4 t. ground ginger 1/4 t. ground nutmeg

Combine cabbage, oranges, and pineapple; toss gently, and set aside. Combine mayonnaise and remaining ingredients; stir well. Pour dressing over cabbage mixture; toss gently. Cover and chill at least 6 hours. Makes 6 servings. Source: Janina Larson, A Slice of Nantucket, St. Mary's Guild, St. Mary-Our Lady of the Isle Church, Nantucket, Massachusetts

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