4 c. Shredded red and green cabbage 1 c. Pineapple chunks 2 c. Chopped dates 2 c. Chopped celery 2 c. Shredded carrots Dressing: 2 c. Mayo 2 Tbsp. pineapple juice 1 Tbsp. vinegar 2 tsp. salt 2 tsp. Sugar
Mix fruit and vegetables together, add dressing, toss, and serve.
Judy’s 1997 Family Cookbook