• 1 fresh pineapple
• 1/4 cup red wine vinegar
• 12 ounces broccoli slaw
• 1/2 cup raisins
• 2 1/2 ounces green onion, diced
• Salt and freshly ground pepper to taste
• 1/4 cup slivered almonds
• 1 1/2 teaspons of fresh grated ginger

Cut off the bottom of the pineapple and stand upright on the cutting board. Holding the leaves firmly with one hand, cut away the skin in downward strokes. Remove the eyes by cutting shallow grooves diagonally along the sides of the eyes, following the natural spiral pattern. Cut the pineapple into 8 wedges and trim off the tough core edge from each wedge. Cut the pineapple wedges into 1/2-inch pieces and set aside.

In a large bowl, whisk together the mayonnaise and vinegar. Add the broccoli slaw, pineapple pieces, raisins and green onions; toss to combine. Season with salt and pepper. Let sit for 30 minutes or up to 1 hour in the refrigerator before serving. Sprinkle with almonds and grated ginger just before serving.