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Pineapple coleslaw is a quick, light salad made with
yogurt instead of mayonnaise. Top with toasted almonds --
or chopped walnuts, if you prefer a heartier nutty taste.

Be kind to your cabbages

A cabbage will be as good to you as you are to a cabbage. Boil it for hours and it will give up its flavor and smell up your house. Treat a cabbage with gentleness and dignity and it will reward you with crispness and a good dose of vitamin C.

There is little about head cabbage that is sexy. It is plebeian, common, without the panache of its frilly, crinkly Savoy cousin, the trendy, upscale image of won bok or the primness of brussels sprouts.

Head cabbage is a dependable vegetable, available year round, and in that lies its attraction. It also stays fresh long after the argula has become slimy mush. This week, cabbages raise their profile by being cheap. Times has it priced at 36 cents a pound or 3 pounds for 99 cents with a Royal card; Foodland, Star and Safeway are advertising their supplies at 59 cents a pound.

Shred cabbage for a slaw that will zip up almost any main dish, whether it be a grilled swordfish or bowl of chili.

Pineapple cole slaw

(From Dole Food Co.)

1 20-ounce can crushed pineapple
4 cups shredded cabbage
1/2 cup seedless raisins
1/2 cup peach low-fat yogurt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground cinnamon
1/2 cup slivered almonds, toasted

Drain pineapple, reserving 1 tablespoon of juice. Combine pineapple, cabbage and raisins in large bowl. Stir together yogurt, pepper, cinnamon and reserved juice. Pour over cabbage mixture and toss to coat evenly. Cover, chill 1 hour to blend flavors. Add nuts just before serving. Makes 6 servings.

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Approximate nutritional analysis per serving (with almonds): 149 calories, 5 grams fat, no saturated fat, 1 milligram cholestrol, 26 milligrams sodium.*

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