• ½ small Savoy cabbage, 12 ozs (340 g) approx.
• ½ tin of pineapple (15 ozs/425 g)
• 1 small onion (3 ozs/85 g/generous ½ cup) very finely sliced into onion rings
• 2 tablesp. chopped parsley
• salt, freshly ground pepper and sugar

French Dressing

• 3 tablesp. sunflower oil
• 3 tablesp. olive oil
• 2 tablesp. (⅛ cup) white wine vinegar
• a clove of garlic
• ¼ teasp. mustard
• salt and freshly ground pepper

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 1 tablespoon of chopped parsley. Toss in French Dressing, season with salt, freshly ground pepper and sugar. Sprinkle the rest of the parsley on top.

Serve with cold ham or bacon.