Chinese Coleslaw

4 cups Chinese cabbage — shredded

8 1/4 ounces Crushed Pineapple, drained*

8 ounces Water chestnuts — sliced, drained

1 cup Parsley, fresh — snipped

1/4 cup Green onions — sliced

1/4 cup Mayonnaise

1 tablespoon Mustard

1 teaspoon Gingerroot — grated

Combine cabbage, pineapple, water chestnuts, parsley, and onion.

Cover and chill.

For dressing, combine mayonnaise, mustard, and gingerroot.

Cover and chill separately from cabbage.

Before serving, spoon dressing over the cabbage mixture; toss to coat.


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