Coleslaw with Pineapple
|White cabbage||1 Large, finely shredded|
|Carrots||1 Pound, grated (500 Grams)|
|Onions||2 , grated|
|Canned pineapple slices||31 Ounce (2 Cans Of 15 1/2 Ounce / 439 Grams Each)|
|Raisins||8 Ounce (250 Grams)|
|Mayonnaise||1 Pound (1 Jar / 500 Grams)|
|Chopped parsley||2 Teaspoon (For Garnish)|
Mix the cabbage, carrots and onions together in a large salad bowl.
Drain the juice from the pineapple, reserving 150 ml (1/4 pint).
Cut the fruit into small pieces and add to the bowl with the raisins.
Blend the reserved pineapple juice with the mayonnaise and season with salt and pepper to taste.
Pour over the salad and toss well to coat.
Sprinkle with chopped parsley to serve.