Bright summer slaw with pineapple vinegar dressing

This is a fresh, colorful, and tasty vinegar-dressed slaw that's great for parties, because is quick to make, makes a lot, and keeps very well.  Pineapple vinegar can be bought at many Asian food stores.  I have heard of people making their own, with cider vinegar, but I haven't tried it.  If you can't find pineapple vinegar, you can substitute cider vinegar, but you might want to adjust the sugar, because pineapple vinegar tends to be sweeter.  This recipe is GREAT with ribs or on fried chicken sandwiches or fish tacos. 

For the dressing: 
1/2 cup neutral oil, like canola or peanut
3/4 cup pineapple vinegar
1 tsp salt
1 tsp celery seed
1 tsp szechuan red chili oil, more to taste (I love this oil from Blank Slate Kitchen!)
2 tsp sugar
1 tsp dry mustard
1/2 tsp ground black pepper


For the slaw:
about 4 cups finely shredded green cabbage (half of a medium head)
about 4 cups finely shredded red cabbage (a whole small head)
2 cups chopped fresh pineapple (about half a small pineapple)
3 medium carrots, grated
1 yellow bell pepper, chopped
1 small red onion, chopped
(I have also added chopped star fruit to this if you have it, or halved seedless grapes, or flaked unsweetened coconut)


Put all the dressing ingredients in a jar and shake to dissolve the sugar.  Refrigerate until just before you serve the slaw.  Put all the slaw ingredients in a large bowl and toss.  Just before you serve it, pour the dressing over the slaw and toss again.