No summer cookout is complete without coleslaw, so today I have recipes for the next time you fire up the grill.

Pineapple Cole Slaw

1 head cabbage, shredded or one bag

1 8 oz. can unsweetened pineapple tidbits

1 c. mayonnaise

Salt and pepper

Drain juice from pineapple. Blend juice, mayonnaise and seasonings together. Add tidbits and pour over the shredded cabbage. Mix well and chill. Sugar or sweetener can be added if needed.

German Marinated Cole Slaw

1 head cabbage, shredded

1 bell pepper, chopped fine

1 large onion, shredded

1/2 c. sugar

1 c. vinegar

1 c. salad oil

1 tsp. mustard seed

1 tsp. celery seed

1 tsp. salt

Place cabbage, pepper and onion in a large bowl. In saucepan combine sugar and vinegar; bring to a boil. Cool; add oil, mustard seed and salt and combine thoroughly. Pour over cabbage mixture. Cover and refrigerate overnight. The salad will keep in the refrigerator several days.

Favorite Cabbage Salad

1 small head cabbage, shredded

1/2 c. chopped green pepper

1/2 c. chopped onion

3 tsp. mayonnaise

2 tsp. vinegar

1 tsp. sugar

1/4 tsp. salt

4 bacon strips, cooked and crumbled

In a large bowl, combine cabbage, green pepper and onion. In a small bowl, combine mayonnaise, vinegar, sugar and salt. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least four hours. Stir in bacon, just before serving.