Pineapple and Cabbage Salad with Mayonnaise

Heat the pineapple over medium heat for about 5 minutes.

Turn off the heat and add the raisins to the warm pineapple to begin softening them.

Slice or finely shred a quarter head of cabbage, discarding the core.

Grate the carrots, keeping the peel on if desired.

Cut the onion into thin wedges, if using, and slice the bell pepper into very thin strips, using a mandolin.

Cut the tomato into small cubes or thin strips.

In a large bowl, combine all the sliced/shredded vegetables with the slightly cooled pineapple and raisins.

Season the salad mixture by adding one teaspoon of salt and about one teaspoon of hot paprika.

Prepare the dressing by incorporating 100g of heavy cream, two tablespoons of mayonnaise, the juice of half a lime, and one tablespoon of white vinegar (or to taste).

Add one tablespoon of mustard to the dressing and mix well to finish.

Pour the dressing over the pineapple and vegetable mixture and toss until all ingredients are coated. Add cayenne pepper, if desired, to intensify the flavor.