1 1/4 cup (150 g) 5 oz canned pineapple
350 g (12 oz) white cabbage, cored and shredded
8 to 10 spring onions, chopped
2 oz (50 g) walnuts, chopped
4 to 6 tablespoons mayonnaise
350 g (12 oz) white cabbage, cored and shredded
8 to 10 spring onions, chopped
2 oz (50 g) walnuts, chopped
4 to 6 tablespoons mayonnaise
method
1. Drain the pineapple syrup from the can and reserve.
2. If using pineapple rings, chop them.
3. Mix the pineapple with the cabbage, spring onions and walnuts.
4. Combine the mayonnaise with 2 tablespoons of the reserved pineapple syrup, then fold into the cabbage mixture.
2. If using pineapple rings, chop them.
3. Mix the pineapple with the cabbage, spring onions and walnuts.
4. Combine the mayonnaise with 2 tablespoons of the reserved pineapple syrup, then fold into the cabbage mixture.
serving amount
serves 4
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