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
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).
1. Drain crushed pineapple.
2. Drain hearts of palm.
3. Mix all the ingredients.
Note: Julienne pieces refer to “matchstick” size pieces.