• In a large mixing bowl, add the shredded cabbage, diced green onion, and the pineapple pulp. Also add in optional items if you chose to use those. Set aside.

Dressing

• In a medium bowl combine mayonnaise, apple cider vinegar, sugar*, cumin, onion powder, garlic powder, salt, pepper, and half of the reserved pineapple juice to start.
• *Omit sugar if following Whole30, Paleo, or low sugar/carb diet and use more pineapple juice to sweeten the dressing.
• Result on thickness of dressing will vary based on the brand of mayonnaise you use. You want the consistency to be similar to a creamy salad dressing like Ranch or Caesar.
• If too thick, add more pineapple juice until you reach the desired thickness.
• If you feel it's too runny. feel free to add more mayonnaise, 1 Tbsp at a time,

Mix It Up!

• The size of the cabbage shreds (some packages vary from very thin to thick strands) will determine how much dressing is needed. Thinner strands will break down quicker and tend to have a softer, soggy texture while thick cuts of cabbage will hold the dressing, stay crunchy, and can even be saved for leftovers the next day.
• Mix 1/2 the dressing into the shredded cabbage, pineapple, and green onions. If it seems dry, add a little more dressing at a time until cabbage is lightly coated. Set aside to allow the slaw to rest.
• Let the slaw mixture sit for 10 minutes before adding any additional dressing. The salt and sugar in the dressing will begin to break down and pull the moisture out of the cabbage making the dressing a little more liquid.
• After 10 minutes, the slaw should be softened and have a nice crunchy and creamy texture. If not, add a little more dressing or shredded cabbage to get your desired consistency.