- 2 medium oranges
- 1/2 cup mayonnaise
- 1/2 cup Smucker's Pineapple Topping
- 1/4 teaspoon salt
- 4 cups finely shredded cabbage
Peel the oranges. Over a medium bowl, with a small sharp knife, cut between the orange sections. Reserve the orange sections. Add the mayonnaise, topping and salt to the orange juice in the bowl; stir to blend well. Add the cabbage and orange sections and toss lightly. Refrigerate at least 1 hour before serving.
Recipe reprinted by permission of Smucker's. All rights reserved.
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