Pineapple Coleslaw (Ensalada de Repollo con Piña)

Ingredients

• 1 small head cabbage shredded
• 0.5 cup crema de leche 
• 1 cup mayonnaise 
• 20 oz pineapple diced with juice canned
• 5 tablespoons pineapple juice 
• 8 servings salt and pepper white freshly ground to taste

Equipment

• bowl
• whisk

Directions

1. To make the dressing, in a small bowl, whisk the mayonnaise, pineapple juice, heavy cream, salt and pepper.In a large bowl, combine the cabbage and pineapple and toss to mix.
2. Add the dressing and toss to coat.
3. Serve immediately, or cover and refrigerate for about 1 hour to let the flavors develop.