Summer slaw

1 medium head cabbage

1 18 oz Pineapple tidbits

1/2 cup Pecan pieces

1/3 cup Sugar

1/3 cup White vinegar

1 teaspoon Dry mustard

1/2 teaspoon Celery seed

1/4 teaspoon Salt

1/2 cup Canola Oil



Saute pecan pieces over medium heat in dry skillet with NO oil.

Drain pineapple and reserve 1/4 cup juice.

Combine sugar, vinegar, mustard, celery seed, salt and pineapple juice.

Whisk in Canola oil. Pour over cabbage and mix well. Chill. Add pecans before serving.

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