Where Local and Global Appetites Collide

My Favorite Summer Salad: Red Cabbage & Pineapple

Tired of lettuce salads?  I am.  Here’s something different that I think you will enjoy. 

This red cabbage and pineapple salad is a favorite of mine.  It is a combination of 3 other recipes that I got from a cookbook called “Recipes to Lower Your Fat Thermostat”.

My husband loves it and I’ve taken it to neighborhood summer parties and it is a big hit there too. It’s also an easy way to get your vegetable servings in.

It is very healthy, slightly sweet, and long-lasting so you can make up a batch and eat it the whole week.  Save the other half of the cabbage to make a 2nd batch a few weeks later.

The red cabbage does stain the pineapple and coconut red so if that bothers you, try regular cabbage instead.

Red Cabbage & Pineapple Salad 

I don’t measure ingredients and sometimes try new things with it, but here is the basic recipe to get you going:

  • 1/2 red cabbage, shredded
  • 1 can chunk or crushed pineapple, in its own juice
  • 3 carrots, shredded
  • 1/4 – 1/2 c. shredded coconut
  • 1 t. ground nutmeg
  • 1/4 – 1/2 c. raisins
  • 1/2 c. chopped nuts (walnuts or pecans are good)
  • mint leaves (optional)
  • 1/2 t. coconut flavor
  • 1/2 t. vanilla
  1. CoCo,
    That salad sounds yummy and healthy too. Cabbage seems to be a food that we can all eat more of.
    So do you let it marinate for awhile before serving?
    What size can of pineapple do you use?

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