CABBAGE PINEAPPLE SALAD

Cabbage Pineapple SlawThis cabbage pineapple salad is an alternative to the same old coleslaw most of us are used to.  Plus, it’s easier to make and only has 3 ingredients.  Can’t beat that!

I’ve been making this salad for over 25 years.  Uh oh…I’m dating myself.  There’s a story behind this salad.  I used to live in Hawaii and was a caretaker to an elderly local woman.  I lived with her, which meant I was cooking all her meals.  She loved spaghetti and whenever I made spaghetti, she wanted this salad with it.  I wasn’t sure about it because I never had pineapple with cabbage before, but it was so good that I continue to make it all these years later.

So if you’re hesitant, just give it a try.  You can always tweak it to your personal taste.  It’s also a good choice as a side dish if you’re going on a picnic because it’s not only simple to make, but the longer it sits, the more pineapple flavor comes out.  Of course, you’ll want to keep it on ice because of the mayonnaise.  If you’re not a fan of mayonnaise, I’m sure you can use yogurt or even sour cream.

Ingredients: (Serves 6-8)

1/2 head of cabbage
1/2 fresh pineapple (or 1-16 oz. can of pineapple)
1/2 c. mayonnaise
salt & pepper to taste

Chop cabbage in 1/2″ squares.  (That’s much easier than shredding as is needed for regular coleslaw.)  I break apart the chunks that are cut so that it’s a little more leafy, but it’s not necessary.  Pull out the thickest pieces so your salad is not too bitter.  I leave some in for a crunch, but the leafier the better.

Chopped Cabbage

Cabbage Pineapple SaladChop your fresh pineapple into bite size pieces or drain liquid from your can of pineapple and add the pineapple to the bowl of cabbage.   After this salad sits for 15-30 minutes, the combination of mayo, salt and pepper, and pineapple will make some juice on it’s own, but If you like a wetter coleslaw, use a little of the juice from the can.

Add the mayonnaise, salt and pepper, and mix it all together.  Sprinkle some fresh ground (or shaker) pepper on top of finished salad.  It’s that simple.

Since I made this the other day, I’ve thought of trying it with Mandarin oranges.  I’m sure there are other fruits that would be tasty, too.

So, not only is this salad easy to make, it’s also very inexpensive.  If you’re tired of the same old coleslaw, give this a try with your barbecue ribs or a fish fry.

Variations:

Try other juicy fruits like Mandarin oranges
Add a couple tsps. of sugar for extra sweetness (or raisins)
Use 1/4 green cabbage and 1/4 red cabbage for more color
Toss in some walnuts or pecans
Toss in some mini-marshmallows

 

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About Sylvia Smith

The Culinary Cucumber hopes to share some easy, quick, and inexpensive recipes. Please share your thoughts and suggestions. You can also join me on GooglePlus! Sylvia On Google+

Comments

  1. I made the cabbage and pineapple salad a little while ago. I sampled it to make sure I could feed it to the family….OMG!!! I sampled it again, just to make sure I had sampled it properly the first time…WOW!!! Of course I had to sample it one last time…I was, after all, involved with quality control on my last job and know the importance of good samples before the product goes to the consumer….and sure enough…..I was correct. It was absolutely delicious! And…I’m thinking to myself….you need to get this in the frig so the flavor of the pineapple can blend some more. I cannot wait until supper time to dig in!!! Hope the family enjoys it as much as I did, but if they don’t, I’m sure I will have no problem eating it for breakfast, lunch and supper until it’s gone!!! Thanks again!

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