Slaw With Fresh Pineapple 6.000

Renee Comet

Jul 4, 2007

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 chile 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.

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Recipe Source

Adapted from "Raising the Salad Bar," by Catherine Walthers (Lake Isle Press, 2007).

Tested by Lou Elliott Jones.

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