Red apples are fantastically nutritious, as is cabbage. Here's a combination of the two from Dole«.
1 can (20 oz.) Dole
Drain pineapple well; reserve 1 tbsp. juice. Combine pineapple, cole slaw and apple in large bowl; set aside.
Stir together mayonnaise, buttermilk, black pepper and reserved juice in small bowl. Pour over slaw mixture; toss to evenly coat. Cover and refrigerate at least 1 hour to allow flavors to blend.
Stir in nuts just before serving. (Tip: to toast, bake nuts at 350░ F 8 to 10 minutes or until golden brown.)