Ingredients

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

Instructions

1. Remove outer leaves of cabbage. Cut 1-inch off the bottom of stem side. Quarter cabbage head lengthwise. Cut out core of each quarter.
2. 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.
3. Mix remaining ingredients and pour over cabbage. Mix from bottom to top.
4. Place a plate on top and store in refrigerator. Juice will settle, so toss from bottom to top with wooden spoon several times.
5. Optional: Shredded carrots add color. Dark or golden raisins are nice too.