2 1/2 c. grated cabbage
1 (15 oz.) can salmon
3/4 c. diced sweet pickles
1/2 c. pickle juice
3/4 c. mayonnaise
2 1/2 tbsp. mustard
1 small onion, grated
1 1/2 stalks celery, diced
2 boiled eggs, chopped
salt and pepper to taste

Drain salmon; remove skin and bones. Combine all ingredients and chill until ready to serve.