- 5 cups cabbage, shredded
- 1 cup julienned carrots
- 1 (20 ounce) can pineapple, drained and cut into small pieces (drain all juice from pineapple. DO NOT used crushed pineapple.)
- 1⁄2 cup half-and-half cream
- 1 cup mayonnaise
- 1⁄4 cup sugar
- 3 tablespoons vinegar
- Salt and pepper
- Mix cabbage, carrots and pineapple.
- Mix cream, mayo, sugar and vinegar.
- Add cream dressing to cabbage and pineapple.
- Salt and pepper to taste.
Store covered in refrigerator 1-2 hours before serving.