I love Coleslaw with pineapple in it. This is one of the first salads I made as a teenager. Here’s to more of our childhood (teenage) memories.

1/2 medium cabbage
1/2 cup mayonnaise (or salad dressing)- I prefer reduced fat mayonnaise
1 cup drained crushed pineapple
1/4 cup cut-up marshmallows (optional)
salt and pepper to taste
raisins (optional)

1. Chill the cabbage thoroughly. Finely shred the cabbage. Wash the shredded cabbage in cold water (in a colander) or wash in your salad spinner. Measure 4 cups of shredded cabbage.

2. Refrigerate in a paper towel wrap (to absorb the moisture).

3. Combine the remaining ingredients. Pour over the cabbage. Mix and toss lightly.

Coleslaw salad tastes best when refrigerated for many hours so the cabbage seeps in most of the pineapple and dressing flavors.

Yield: 6 servings.