Easy Pineapple Coleslaw

Easy Pineapple Coleslaw 12 oz (bag) broccoli coleslaw 12 oz finely shredded Napa cabbage 20 oz (can) unsweetened pineapple tibits, drained, 6 Tbsp. liquid reserved 1/2 cup sliced green onions 1 cup mayonnaise 1 Tbsp seasoned rice vinegar 1 teaspoon coarse ground black pepper 1/2 teaspoon kosher salt In a large bowl combine broccoli coleslaw, cabbage, pineapple and green onions. In a small bowl, whisk together mayonnaise, rice vinegar, reserved pineapple liquid, pepper and salt until smooth. Add to broccoli mixture; toss to coat. Refrigerate coleslaw for a minimum of four hours or overnight for the best flavor. Toss again before serving.