Shred the green cabbage into a large bowl.

Drain the mandarin orange sections, reserving the juice.

Drain and measure the crushed pineapple.

Add salt, ground ginger, and nutmeg to the shredded cabbage.

Add 1 tablespoon of orange juice from the canned oranges and ground white pepper to the cabbage mixture.

Toss lightly to combine.

Add the drained mandarin orange sections and crushed pineapple to the cabbage mixture.

Toss all ingredients together gently with a fork.

Stir in the mayonnaise until well combined.

Chill in the refrigerator for at least 5 minutes before serving to allow the flavors to meld.