The next time you're in the mood to make a batch of coleslaw, try this sweet and tangy version. If you can't find dried cherries, substitute dried cranberries or golden raisins.

Makes 6 servings
1 fresh pineapple or one can (20 ounces) pineapple chunks in syrup, drained
1/2 cup mayonnaise
1/4 cup red wine vinegar
1/2 medium head green cabbage, shredded
1/2 medium head red cabbage, shredded
1/2 cup dried cherries
2 green onions, white and pale green parts only, chopped
Salt and freshly ground black pepper
1/4 cup slivered almonds, toasted

• If using fresh pineapple, cut off the bottom and stand the pineapple upright on the cutting board. Holding the leaves firmly with one hand, cut away the skin in downward strokes. Remove the eyes by cutting shallow grooves diagonally along the sides of the eyes, following the natural spiral pattern. Cut the pineapple into 8 wedges and trim off the tough core edge from each wedge. Cut the pineapple wedges into 1/2-inch chunks and set aside.

• In a large bowl, whisk together the mayonnaise and vinegar. Add the shredded cabbage, pineapple chunks, dried cherries, and green onions and toss to combine. Season to taste with salt and pepper. Let sit for 30 minutes or up to 1 hour before serving. Sprinkle the almonds over the top just before serving.

To toast nuts: Preheat the oven to 350F: Spread the nuts in a single layer on a rimmed baking sheet and bake for 5 to 10 minutes, stirring occasionally, until lightly browned. Spread the nuts out on a clean work surface to cool. Tip: Set a timer for 5 minutes and check the nuts every minute after it goes off.

NOTE: For best flavor; store untoasted nuts in an airtight container in the refrigerator or freezer and toast them just before you use them