4 c. finely shredded green cabbage
2 tbsp. chopped green scallions
4 tbsp. chopped pimentos
1 can (16 oz.) pineapple chunks
1/2 lemon
1 1/4 c. mayonnaise
Lettuce leaves

Wash the cabbage, remove any wilted leaves. Cut the cabbage in quarters and cut out the hard core. Shred or chop the cabbage very fine. Place it in a bowl of very cold water for 30 minutes. Drain well. Place in a bowl and toss with the scallions (using the green part), the pimento and 1/2 cup of finely diced pineapple. Stir well with 1/2 cup of the mayonnaise and 2 tablespoons of the pineapple syrup. Season to taste with salt and white pepper. Pack the salad into a 6 cup ring mold that has been rinsed in cold water. Cover and chill in the refrigerator.

Combine the remaining chunks of pineapple, drained, with the juice of the half lemon and the remaining mayonnaise. Chill until serving time. Turn the salad out onto a small platter. Spoon the pineapple-mayonnaise mixture into the center of the ring and garnish the platter with lettuce leaves.