Ubod-Cabbage-Pineapple Slaw

3 cups of Hearts of Palm, julienne
1 head of cabbage, julienne
1 can crushed pineapple, drained
mayonnaise to moisten (I use salad dressing because it’s less fatty with the same taste)
salt and pepper to taste
raisins (optional)

The night before:

1. Drain hearts of palm. Save liquid. Chop into julienne pieces. Return to liquid. Refrigerate.

2. Chop cabbage. Wash in a colander. Dry (or wash in your salad spinner and dry). Refrigerate in a paper towel wrap (to absorb the moisture).

Before serving:

1. Drain crushed pineapple.

2. Drain hearts of palm.

3. Mix all the ingredients.

Note: Julienne pieces refer to “matchstick” size pieces.