serves 10
1 small head green cabbage, shredded (about 8 cups)
2 tablespoons kosher salt, plus more to taste
2/3 cup mayonnaise
2 tablespoons granulated sugar
1 1/2 tablespoons apple cider vinegar
1 (20-ounce) can sliced pineapple in heavy syrup, drained, reserving 1 1/2 tablespoons syrup
1 1/2 cups matchstick carrots
Place cabbage and salt in a large bowl, and toss to combine. Let mixture stand at room temperature until cabbage releases liquid, about 15 minutes. Rinse cabbage thoroughly under cold running water. Drain cabbage well, and pat dry using paper towels.
Stir together mayonnaise, sugar, apple cider vinegar, and reserved pineapple syrup in a large bowl until dressing is well combined.
Cut pineapple into bite-size chunks. Add pineapple, cabbage, and carrots to dressing in bowl; toss until vegetables are well coated. Cover and refrigerate until flavors meld, about 1 hour. Season with additional salt to taste; serve.