1Mix the dry jello flavors together. Add 2 cups of boiling water and stir until completely dissolved, about 2 minutes.
2Pour pineapple juice into a measuring cup and add cold water to measure 1 1/2 cups (since you are adding veggies, the liquid is reduced). Add this to the jello and stir to mix. Put into the refrigerator to slightly thicken to the consistency of egg whites.
3Stir in the cabbage, carrots and pineapple and mix thoroughly. Chill until set. If made in a pan, cut into squares and serve.