Hawaiian Coleslaw

1. 1

   Slice luncheon meat into 8 crosswise slices, then cut each slice into 12 pieces.

2. 2

   Drain pineapple, reserving 1 tablespoon liquid.

3. 3

   In large bowl, toss luncheon meat with pineapple, cabbage and carrots.

4. 4

   In small bowl, blend mayonnaise, sour cream and reserved pineapple liquid. Add to meat and cabbage mixture, tossing until well mixed.

5. 5

   Refrigerate for about 1 hour, or until serving time.

* Per serving · 4 servings · Values may vary.

No additional tips available.