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Carrot and Pineapple Coleslaw

2 cups shredded cabbage

1 (15 1/2-ounce) can pineapple chunks, drained

1 cup shredded carrot

1/3 cup slivered almonds, toasted

2/3 cup mayonnaise

2/3 cup sour cream

1 tablespoon fresh lemon juice

1 teaspoon sugar

1 teaspoon grated onion

1/4 teaspoon salt

1. Combine cabbage, pineapple chunks, carrot, and almonds in a large bowl, and toss gently.
2. Combine mayonnaise and remaining ingredients, stirring until smooth. Pour dressing mixture over cabbage mixture and toss gently. Cover and chill thoroughly.

Makes 6 servings.