This salad would use up the tinned pineapple left over after you have used the juice for glazing bacon. It is quite delicious with meat, particularly ham, bacon or pork.
Cut the cabbage into quarters; cut out the hard core and slice into very thin shreds across the grain. Put into a salad bowl. Cut the pineapple into chunks and add to the cabbage with the very finely sliced onion rings and
Serve with cold ham or bacon.
© 1990 Darina Allen. All rights reserved.