- 2-1/2 cups shredded cabbage
- 1 can (8 ounces) unsweetened crushed pineapple, drained
- 1/4 cup mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a small bowl, combine all ingredients. Cover and refrigerate for at least 2 hours before serving. Yield: 2 servings.
Photo by: Taste of Home Recipe:Carol Baggett