1/2 cup mayonnaise
1 small can pineapple chunks
3 to 4 cups cabbage, shredded
1/4 cup salted, roasted peanuts
1/4 cup raisins (optional)
Paprika, to taste
Place mayonnaise in a medium bowl. Drain pineapple; reserve juice. Add pineapple to bowl and mix. Add enough of the reserved juice so the mayonnaise has the consistency of ketchup. (Discard the rest of the juice). Add cabbage and toss well. If possible, chill before serving. Immediately before serving, add peanuts and raisins and toss. Sprinkle paprika on salad and serve. Serves 4.
Variations:
*Instead of canned pineapple, use fresh. Or, try mandarin oranges, mangoes, seedless grapes, apples, or cooked or canned beets.
*If there isn’t enough fruit juice to thin mayonnaise, use milk.
*Use pecans or slivered almonds instead of peanuts.
