Captain Tom's Pineapple Cole Slaw

• 1 head green cabbage
• 1 medium sized can crushed pineapple
• 2 cups mayonnaise
• 1/4 cup white vinegar
• 1 teaspoon celery seed

1. Remove outer leaves of cabbage.
2. Cut 1-inch off the bottom of stem side.
3. Quarter cabbage head lengthwise.
4. Cut out core of each quarter.
5. Place quarter on cutting board and, with a large chef's knife, thinly slice down lengthwise to make long thin shreds.
6. Cut once across grain.
7. Repeat for entire head and toss into a large bowl.
8. Mix remaining ingredients and pour over cabbage.
9. Mix from bottom to top.
10. Place a plate on top and store in refrigerator.
11. Juice will settle, so toss from bottom to top with wooden spoon several times.
12. Optional: Shredded carrots add color.
13. Dark or golden raisins are nice too.

green cabbage, pineapple, mayonnaise, white vinegar, celery

Taken from www.foodnetwork.com/recipes/captain-toms-pineapple-cole-slaw-recipe.html (may not work)