1    Cabbage
20 oz Pineapple, canned, crushed
1/2 c  Raisins
1 sm Onion, or 2 tsp onion powder
2 tb Wine vinegar
2 ts Lemon pepper

Shred cabbage and place in large bowl. Add raisins. Pour pineapple juice
into blender jar. Spoon crushed pineapple into jar until it measures 2
cups. (Add any remaining pineapple to cabbage and raisins) Add remaining
ingredients to blender jar. (If using whole onion, cut into 1/8s) Blend
until smooth. Pour over cabbage, raisins, and pineapple. Toss until
dressing and slaw are mixed well. Refrigerate at least one hour before
serving. Toss again before serving.

Makes 10 – 12 cups