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Salads / Vegetable

Cabbage salad with pineapple

Fresh white cabbage — 1300 g
Canned pineapples — 300 g
Carrots — 230 g
Dill — to taste
Sugar — 45 g
Salt or universal seasoning — 20 g
Mayonnaise — 420 g

Finely chop the cabbage.
Grate carrots.
Finely chop canned pineapples.
Finely chop dill.

Mix everything in a bowl.
Add sugar and salt.

Dress up with mayonnaise and mix.
Refrigerate overnight.

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