First Cabbage from the Garden

I plucked out the first huge, firm cabbage from the garden last night and here's my version of coleslaw. It's best made a few hours before you want it, or better, the night before.  This gives the flavors a chance to blend together.

These measurements are only estimates.

3 C grated green cabbage
2 C grated red cabbage
1 C carrot, grated
1 medium red bell pepper, diced
1 medium red onion, diced
1/2 of a small pineapple, diced, about 1-2 Cup
1-2 TB garlic, minced (about four small cloves) Too much garlic is one of my food rules.
1 C organic Veganaise (like mayonnaise made with flax oil and olive oil)
2 TB Lemon Juice
1 TB Poppy seeds
1/4 C scallions - I used the long green tops of the onions from the garden
1/4 C fresh parsley, chopped
2 tsp sucanot (unrefined sugar)
Sea salt and pepper to taste