California Slaw

California Slaw



2 cups finely shredded green cabbage

3 finely chopped green onions

3/4 to 1 cup diced pineapple, fresh or canned, (drained)

1/2 cup chopped canned pimiento

1/2 cup sliced stuffed green olives

1 cup coarsely shredded mild cheese

1/4 cup whipping cream

1/2 cup mayonnaise

2 tbsp fresh lime or lemon juice

salt and pepper, to taste



Place the shredded cabbage in a bowl of ice water and refrigerate for 1 hour. Drain well and wrap in a cloth so that all the moisture is absorbed.



In a bowl, combine the green onions, pineapple (if canned, drain well, but fresh is much better), pimiento, olives and cheese. Add the cabbage.



Whip the cream and add to the mayonnaise mixed with the lime or lemon juice. Add this to the cabbage mixture and toss until thoroughly blended. Taste for seasoning and refrigerate for about 2 hours before serving.



Serves 6 to 7.



Source: Canadian Magazine in the Saturday Ottawa Citizen newspaper, Aug 3, 1968.

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