I love coleslaw..even the kind you get in restaurants! However, the kind that I grew up with was made with pineapple, and without vinegar! It adds a great sweetness and soft contrast to the crunch of the cabbage and carrots! Now that I think of it, I am not sure where this recipe came from, but I feel that it is unique enough to call it Saumsiegle Coleslaw, since my family has been making it for as long as I can remember!
~1 head of cabbage
~About 3-5 carrots (enough to balance out the amount of cabbage)
~canned pineapple, chunks or 'tidbits' (i tend to buy the rings and cut them to 'tidbit' size)
Cut cabbage and carrots. Combine in bowl. Drain canned pineapple and dump in bowl. Add miracle whip until ingredients are coated (to your liking). Enjoy!