Monday, January 3, 2011

Easy Pineapple Cabbage Salad

This is truly an easy salad to make-- if you have a chopper or food processor. It is light and refreshing and a great accompaniment to a meal whether it be summer or winter. I used purple/red cabbage, which makes the pineapple turn purple. If you use green cabbage, the pineapple and carrots give a nice contrasting color. This salad keeps well for a long time in the refrigerator.

  • 4-6 cups cabbage, shredded or chopped very fine (probably about 1/4 large head or 1/2 a small head
  •     This is especially good using either all red/purple cabbage or part green, part red/purple
  • 1  15 oz can unsweetened crushed pineapple, with juice
  • 1/2 cup mayo- more or less to get a creamy consistency you want
  • 1/2 cup sugar, xylitol, agave or other sweetener desired (may use more or less depending on how sweet you like it)
  • 3/4 cup ground/shredded carrots (optional)

Mix all ingredients together and chill for a couple hours, at minimum.


  1. It was exactly the recipe I was looking for the ingredients I had in the kitchen. Instead of crushed pineapple and sweetner, I used fresh pineapple, red cabbage, carrots, light mayo, 1/4 cup plain yogurt and a cup of unsweetened apple sauce.

    It's tasty and perfect for my company tonight.

    1. This combination sounds wonderful, also. I'm glad you enjoyed it!


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