4 c. shredded Napa cabbage
1 (8 oz.) can crushed pineapple, drained
1 (8 oz.) can sliced water chestnuts, drained
1/4 c. chopped green onions
1/4 c. low-calorie mayonnaise
1 tbsp. prepared mustard
1 tsp. grated peeled fresh ginger
Salt and pepper

Combine first 4 ingredients in large bowl. Cover and refrigerate 30 minutes. (Can be prepared 4 hours ahead.) Stir together mayonnaise, mustard and ginger. Season with salt and pepper. Add to cabbage mixture and toss to coat.