4 c. shredded green cabbage
1–8 1/4 oz. cans pineapple tidbits (juice pack), drain and reserve juice
1/2 of 8 oz. can sliced water chestnuts, slivered
1 c. fresh parsley, chopped
1/4 c. green onion, sliced
1/3 c. reduced-calorie mayonnaise
1 T. Dijon mustard
1 t. sugar
1 t. grated gingerroot
1 T. raspberry vinegar
2 T. reserved pineapple juice
1/2 t. salt (optional)
Combine first 5 ingredients in large bowl. For dressing combine mayonnaise, mustard, sugar, gingerroot, vinegar, pineapple juice, and salt. Spoon dressing over cabbage mixture. Toss to coat well. Cover, and chill. Before serving, toss salad, again.
Makes 8 servings. 65 calories, 2.5 g. fat, .5 g. saturated fat, 9 g. carbohydrate, 1 g. fiber, 5 g. protein.
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