NUTRITION RESOURCES

Tropical Cabbage Salad

 

This is a fun salad to bring to summer potlucks and is a great way to use up cabbage!  It is really yummy paired with barbeque chicken.  Based off “Tropical Cabbage Slaw with pineapple vinaigrette” in "Savoring the Seasons" cookbook by Our Best Bites.

 

Makes Enough for 6 adults as a side dish

Takes about 15 minutes start to finish (5 minutes if you use a coleslaw cabbage mix)

 

Ingredients

 

Salad:

1 bag coleslaw mix (bagged salad mix of cabbage and shredded carrots)

OR if you don’t have the bag mix, you can use 4 cups shredded cabbage and 1 shredded carrot

1 bunch green onions, sliced thinly

3-4 shredded carrots

½ cup dried cranberries (craisins)

½ cup chopped dried mangoes - cut into bite size pieces

½ cup chopped dried pineapple (optional) - cut into bite size pieces

½ cup toasted nuts (cashews are best, but walnuts, pepitas or almonds work)

 

Dressing:

1/2 cup pineapple juice

1 ½ Tablespoons vegetable oil

2 teaspoons cider vinegar

1 large clove garlic, pressed

¼ teaspoon salt

¼ teaspoon ground black pepper

1 ½ teaspoons white granulated sugar

 

Directions:

 

1.  In a large bowl, mix together salad ingredients (cabbage, carrots, onions, dried fruit and nuts)

2. In a small bowl, whisk together dressing ingredients until sugar is dissolved (pineapple juice, oil, cider vinegar, garlic, salt, pepper, sugar).

3. Pour dressing over cabbage and toss to combine

4. Serve immediately and serve cold.

5. Leftovers do not keep well, try to make small amounts so you can eat it all right away.  If you want to make a large amount, don’t add the dressing until right before serving.  The salad keeps longer without the dressing.