Pineapple Cabbage Salad Recipes

CABBAGE PINEAPPLE SALAD

Steps:

• 1. Slice the cabbage thin and place in bowl
• 2. Drain juice, then scatter chunks of pineapple over cabbage
• 3. Toss in chopped pecans
• 4. Make a dressing with sour cream, mayonnaise, lemon juice, and sugar to taste
• 5. Toss with dressing just before serving

PINEAPPLE SLAW

Steps:

• Mix cabbage, pineapple, green onions, and bell pepper together in a large bowl.
• Whisk vinegar, mayonnaise, sugar, salt, and pepper together in a separate bowl; drizzle over cabbage mixture and toss to coat.
• Cover bowl with plastic wrap and refrigerate at least 2 hours before serving.

PINEAPPLE COLESLAW

Steps:

• For dressing, mix first 4 ingredients. Place cabbage and pineapple in a large bowl. Add dressing; toss to coat., Refrigerate until serving. If desired, sprinkle with paprika.

PINEAPPLE CABBAGE SAUTE

Steps:

• Drain pineapple, reserving 1 tablespoon juice; set aside. In a large skillet, saute cabbage in oil for 5-8 minutes or until crisp-tender. Add the salad dressing, pepper and reserved pineapple and juice. Cook for 1 minute or until heated through.

NAPA CABBAGE SALAD

Steps:

• Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
• Preheat oven to 350 degrees F (175 degrees C).
• Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
• Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
• Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

CABBAGE-PINEAPPLE-GINGER SALAD

Steps:

• In large bowl, put chopped cabbage; set aside.
• In 1-quart saucepan, heat sesame oil over medium heat. Add gingerroot, and fry until golden brown. Transfer cooked ginger to small bowl. Add garlic to hot sesame oil. When garlic is starting to turn golden in color, add sesame seed, and cook until garlic and sesame seed are golden brown.
• Immediately pour hot sesame oil, garlic and sesame seed over cabbage. Add fried ginger, and stir to combine. Stir in pineapple, scallion, raisins and rice vinegar. Season with salt. Serve salad at room temperature.

LIME JELLO CABBAGE SALAD

Steps:

• Shred cabbage in food processor to be very fine and to equal 1 cup. Grate carrots to equal 1/2 cup. Add both to an 8 x 8 square dish.
• Drain crushed pineapple, reserving liquid in a measuring cup. Add ice to the juice so it will equal exactly one cup. Set aside.
• In a small pan on low heat, heat one cup water. Add jello to dissolve and turn off heat. Add the pineapple juice/ice to the pan and stir until ice melts.
• Pour jello mixture into the 8 x 8 dish with the cabbage, carrots and pineapple. Refrigerate for 2 hours unti firm.
• Cut into 9 square servings and and enjoy!

TANGY CABBAGE SALAD

Steps:

• Drain pineapple, reserving 2 tablespoons juice in a small bowl. Set pineapple aside. Stir mayonnaise and sugar into juice. , In a large bowl, combine cabbage, apples, marshmallows, walnuts and pineapple. Just before serving, add dressing and toss to coat.

PINEAPPLE-CABBAGE SALAD

Steps:

• Soak shredded cabbage in salted water (boiling water).
• Drain.
• Add grated pineapple and other ingredients and toss.
• Serve with meat dishes.