Recipe courtesy of Tom Thompson
Print
Total:
20 min
Prep:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 head green cabbage
  • 1 medium sized can crushed pineapple
  • 2 cups mayonnaise
  • 1/4 cup white vinegar
  • 1 teaspoon celery seed

Directions

Remove outer leaves of cabbage. Cut 1-inch off the bottom of stem side. Quarter cabbage head lengthwise. Cut out core of each quarter.

Place quarter on cutting board and, with a large chef's knife, thinly slice down lengthwise to make long thin shreds. Cut once across grain. Repeat for entire head and toss into a large bowl.

Mix remaining ingredients and pour over cabbage. Mix from bottom to top.

Place a plate on top and store in refrigerator. Juice will settle, so toss from bottom to top with wooden spoon several times.

Optional: Shredded carrots add color. Dark or golden raisins are nice too.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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