Crunchy strands of cabbage and carrot with bites of sweet fruit make this an attractive, refreshing side dish. The recipe doubles easily.
Servings: 6 - 8
- 1/2 head red cabbage, thinly sliced (about 4 to 5 cups)
- 2 medium carrots, peeled and shredded
- 3 scallions, light green parts only, thinly sliced crosswise
- 12 ounces pineapple, cored and peeled (about half a pineapple)
- 1/2 cup pineapple juice
- 2 tablespoons rice wine vinegar
- 1 tablespoon finely minced shallot
- 3 tablespoons canola or grapeseed oil
- 1/4 teaspoon kosher salt
- 2 to 3 tablespoons Asian sweet chili sauce (optional)
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.
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.
Adapted from "Raising the Salad Bar," by Catherine Walthers (Lake Isle Press, 2007).
Tested by Lou Elliott Jones.
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