Shred about half a head each of green and red cabbage with a sharp knife or food processor, then transfer to a large mixing bowl.

Peel and shred a medium carrot using a box grater or food processor, then add to the mixing bowl.

Remove the outer skin of a ripe pineapple and slice it into bite-sized chunks, then add to the cabbage and carrot mixture.

Chop a handful of green onions and add to the mixing bowl.

In a small bowl or jar, combine apple cider vinegar, lime juice, honey (or maple syrup), Dijon mustard, and olive oil. Whisk or shake until emulsified.

Pour the dressing over the cabbage mixture and toss gently to coat.

Taste and adjust seasoning with salt and pepper, and sweeten if necessary.

Cover the mixing bowl and refrigerate the coleslaw for at least 30 minutes before serving.