“Crunchy strands of cabbage and carrot with bites of sweet fruit make this a pretty, refreshing & nutitritious side dish that is economical. The recipe doubles easily. Shred veggies ahead of time & use juice packed canned pineapple for convenience. Bring dressing separately & dress at potluck, BBQ, picnic or brown bag lunch. So much tastier than fast food! Would make a great veggie stuffing for BBQ pork pita or tortilla! The Washington Post adapted this recipe from "Raising the Salad Bar," by Catherine Walthers (Lake Isle Press, 2007).”
READY IN:
17mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 12 head red cabbage, thinly sliced (about 4 to 5 cups)
  • 2 carrots, peeled and shredded
  • 3 scallions, light green parts only, thinly sliced crosswise
  • 12 ounces pineapple, cored and peeled (about half a pineapple)
  • 12 cup pineapple juice
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon shallot, finely minced
  • 3 tablespoons grapeseed oil (I like peanut oil)
  • 14 teaspoon kosher salt
  • 2 -3 tablespoons chili sauce, Asian sweet

Directions

  1. Combine the cabbage, carrots and scallions in a large resealable plastic food storage bag. Seal and refrigerate until ready to use. Cut the pineapple into 1/2-inch dice and place in a separate plastic food storage bag; seal and refrigerate until ready to use.
  2. Just before serving, whisk together the pineapple juice, vinegar, shallot, canola or grapeseed oil and salt in a small bowl. Transfer the vegetables to a large serving bowl and add the dressing, stirring to mix well. Toss in the pineapple and 2 or 3 tablespoons of Asian sweet chili sauce, if desired, and serve.

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