10 oz. pkg. coleslaw mix (with carrots)
8 or 15 oz. can crushed pineapple, drained (see note)
11 oz. mandarin oranges, drained
1/3 c. finely chopped
sweet onion
2 oz. sliced almonds, optional
1/2 c. mayonnaise with olive oil
2 Tbls. apple cider vinegar
2 Tbls. brown sugar
1 Tbls. fresh cilantro, minced
½ t. salt
¼ t. coarse black pepper
Combine slaw mix, pineapple (mandarin oranges, if using) and onion together in a large bowl. Refrigerate until ready to serve.
Whisk mayonnaise, vinegar, brown sugar, cilantro, salt and pepper together in a bowl until smooth. Refrigerate until ready to serve.
About 15 minutes before serving, pour dressing over coleslaw mixture and toss to coat. Stir in almonds, if desired. Let stand at room temperature until ready to serve.