INGREDIENTS

• 1 small head of cabbage;
• 1 large carrot;
• 1/2 cup mayonnaise;
• 1/2 cup unsweetened yogurt;
• 100 g. of crushed canned pineapple;
• 1 tbsp. milk;
• 1 tbsp. ketchup;
• 1 tsp. Worcestershire sauce.

METHOD

1. Chop the cabbage, grate the carrots on a grater for Korean carrots (or on a regular one). Salt a little and mash with your hands.
2. For the dressing: Drain the pineapples (and drink!) if you need to cut them into smaller pieces.
3. Mix pineapples with the rest of the ingredients and a couple of tablespoons of liquid (from under the pineapples). Fill the salad. Leave for 2 hours in the refrigerator.
4. Salad should only be eaten freshly prepared.