8 small tomatoes, chopped
2 onions, chopped
1/2 cup brown sugar
1/3 cup vinegar
17 grain sour mix
2 heads cabbage, shredded
1 (3 ounce) can pineapple juice
1 pound yellow squash, halved
2 teaspoons paprika
2 teaspoons seasoned salt
1/4 teaspoon dried parsley
2 teaspoons unpasteurized lemon juice
2 teaspoons basil
2 cups dressing
Place tomatoes and onions in a medium bowl. While tomatoes are cooking, stir brown sugar into vinegar and lemonade. Set aside.
In a mixing bowl, combine cabbage, pineapple juice, yellow squash, paprika, salt, parsley, lemon juice, basil and dressing. Pour mixture over tomatoes and onions. Cover and refrigerate for at least 2 hours.