1 1/2pounds green cabbage, cored and thinly sliced (about 12 cups)
Salt and pepper
2/3cup mayonnaise
1 1/2 tablespoons cider vinegar
1 tablespoon light brown sugar
1 teaspoon minced or grated garlic (about 2 small cloves)
1cup very thinly sliced sweet onion, such as Maui or Walla Walla (about 4 ounces/one quarter of a medium-large onion)
3 large carrots, scraped and coarsely grated
1cup cored and julienned fresh pineapple (about 6 ounces)
1/3cup chopped fresh cilantro
Instructions
In a colander or large strainer set over a bowl, toss the cabbage with 1 tablespoon salt. Allow cabbage to stand until it wilts slightly, at least 1 and up to 4 hours. Rinse the cabbage well under very cold water; drain well and dry with a kitchen towel or paper towels or in a salad spinner, transfer it to a large bowl and fluff it up (you should have about 8 cups; can be refrigerated, covered, for up to 3 days).
In a small nonreactive bowl whisk the mayonnaise, vinegar, brown sugar, garlic, 1/4 teaspoon salt, and pepper to taste to blend. Taste and adjust the seasoning with additional salt and pepper if necessary.
Add the dressing, onion, carrot, pineapple and most of the cilantro to the cabbage and toss to combine. Taste and adjust the seasoning with additional salt and pepper if necessary, sprinkle with the remaining cilantro, and serve.