Slaw With Fresh Pineapple

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1/2 head red cabbage, thinly sliced (about 4 to 5 cups)

2 medium carrots, peeled and shredded

3 scallions, light green parts only, thinly sliced crosswise

12 ounces pineapple, cored and peeled (about half a pineapple)

1/2 cup pineapple juice

2 tablespoons rice wine vinegar

1 tablespoon finely minced shallot

3 tablespoons canola or grapeseed oil

1/4 teaspoon kosher salt

2 to 3 tablespoons Asian sweet chili sauce (optional)

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