Instructions: In a large bowl, whisk together the mayonnaise, sour cream, jalapenos, mustard, sugar, lemon juice, and salt. Add the cabbage and pineapple and stir well. Cover the slaw and refrigerate it for at least 1 hour.

The coleslaw can be prepared up to 1 day ahead.

Stir in the green onions and adjust seasoning just before serving.

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