Slaw With Fresh Pineapple

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Crunchy strands of cabbage and carrot with bites of saccharine effect marque this an attractive, refreshing broadside dish. The look doubles easily.

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

Ingredients

measuring cup

Servings: 6-8

1/2 caput reddish cabbage, thinly sliced (about 4 to 5 cups)
2 mean carrots, peeled and shredded
3 scallions, airy greenish parts only, thinly sliced crosswise
12 ounces pineapple, cored and peeled (about fractional a pineapple)
1/2 cupful pineapple juice
2 tablespoons atom vino vinegar
1 tablespoonful finely minced shallot
3 tablespoons canola oregon grapeseed oil
1/4 spoon kosher salt
2 tablespoons to 3 tablespoons Asian saccharine chile condiment (optional)

Nutritional Facts

Per serving (based connected 8)

Calories
101
Fat
5 g
Carbohydrates
13 g
Sodium
87 mg
Protein
1 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

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

Tested by Lou Elliott Jones.

Published March 12, 2026

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