Thinly shred cabbage with a sharp knife or in a food processor. In a very large bowl, toss cabbage with green onions, peppers, mangoes, jalapenos and cilantro. If you don’t have a large enough bowl, consider mixing in a large roasting pan.
Drain pineapple well, saving juice. In a bowl, stir crushed pineapple with mayonnaise, 1/4 cup (50 mL) pineapple juice, ginger and salt. Stir with salad. If salad is not moist enough, stir in a little more pineapple juice. Cover and refrigerate at least 2 hours to chill or overnight. If salad waters out a little, simply drain.