Oxmoor House MARCH 2006
Drain pineapple, reserving 3 tablespoons juice. Combine drained pineapple, shredded cabbage, and next 3 ingredients in a large bowl.
Combine reserved pineapple juice and mayonnaise; add to cabbage mixture, tossing gently. Cover and chill.
To serve, spoon mixture into a cabbage leaf-lined bowl, and garnish with apple slices, if desired (cabbage leaves and apple slices not included in analysis).
Tip: This tasty chilled salad is a cross between Waldorf salad and coleslaw.
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