1 c  Mayonnaise
1 c  Sour cream or plain yogurt
5    Pickled jalepenos; stemmed
-and minced
3 tb Dijon-style mustard
3 tb Sugar
2 tb Fresh lemon juice
1/2 ts Salt
1 md White cabbage
-(1-1/2lb); cored, finely
-shredded
1/2 lg Ripe pineapple; cored,
-peeled; cut into 1/2" cubes
3    Green onions; trimmed and
-sliced

In a large bowl, whisk together the mayonnaise, sour cream, jalapenos,
mustard, sugar, lemon juice, and salt. Add the cabbage and pineapple and
stir well. Cover the slaw and refrigerate it for at least 1 hour. The
coleslaw can be prepared up to 1 day ahead.

Stir in the green onions and adjust seasoning just before serving.