Teresa's Recipes
Tropical Cabbage and Pineapple Salad
This tropical cabbage and pineapple salad is a delightful symphony of flavors. The crunchy texture of fresh green cabbage, combined with the sweet and tangy pineapple and the heat from the red bell pepper, creates a treat for your tastebuds. The dressing, a sweet and tart blend of lime juice and honey, ties everything together. This salad is rooted in Caribbean cuisine, where the abundant tropical fruits and fresh vegetables inspire such colorful and delicious dishes.
Ingredients
- 1/2 teaspoon, freshly ground Black pepper
- 1/2 teaspoon Salt
- 2 tablespoons Honey
- 4 tablespoons, freshly squeezed Lime juice
- 1/4 cup, finely chopped Cilantro
- 1 small, thinly sliced Red onion
- 1 medium, thinly sliced Red bell pepper
- 1/2 medium, diced Pineapple
- 1/2 head, shredded Green cabbage
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Calories: 80
- Fat: 0.3g
- Carbs: 20g
- Protein: 2g
- Sodium: 300mg
- Sugar: 14g
Instructions
- Begin by preparing all your ingredients: shred the cabbage, dice the pineapple, thinly slice the red bell pepper and red onion, and finely chop the cilantro.
- In a large bowl, combine the prepared cabbage, pineapple, red bell pepper, red onion, and cilantro.
- To prepare the dressing, in a small bowl, whisk together the freshly squeezed lime juice, honey, salt, and freshly ground black pepper. Adjust the seasoning as per your taste.
- Pour the dressing over the cabbage mixture. Using salad tongs, toss the salad to ensure that all the ingredients are evenly coated with the dressing.
- Refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together and the cabbage to slightly soften.
- Serve the salad chilled. It makes a perfect side dish for grilled meats or a refreshing main course on a hot summer day.
Tips
- For a variation, you could add some cooked, shredded chicken to make this salad a complete meal.
- To add a Caribbean kick, consider adding a finely chopped jalapeno pepper to the salad.