Pineapple, Red Cabbage and Onion Salad

2 days ago 4

Democracy Dies successful Darkness

Use a pineapple that is somewhat underripe for this Indonesian-inspired dish; its sharpness volition deed the close notes.

Adapted from "Ani’s Raw Food Asia," by Ani Phyo (Da Capo Lifelong Books, 2011).

Ingredients

measuring cup

Servings: 4 Makes a scant 5 cups

For the dressing

1 spoon pome cider vinegar
2 teaspoons agave nectar
1/4 spoon good oversea salt
1 oregon 2 pinches freshly crushed achromatic pepper
2 tablespoons extra-virgin olive oil

For the salad

2 cups torn reddish leafage lettuce
1 cupful shredded reddish cabbage
1 cupful peeled, diced caller pineapple (see headnote)
1/2 cupful herb wedges (from tiny tomatoes, specified arsenic plum oregon vine-ripened)
Kernels from 1 receptor caller maize (1 to 1 1/2 cups)
1/4 mean saccharine onion, chopped into bladed rings

Nutritional Facts

Per serving

Calories
140
Fat
8 g
Saturated Fat
1 g
Carbohydrates
19 g
Sodium
160 mg
Protein
2 g
Fiber
3 g
Sugar
10 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 "Ani’s Raw Food Asia," by Ani Phyo (Da Capo Lifelong Books, 2011).

Tested by Mary Pat Flaherty.

Published July 5, 2011

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Updated March 13, 2026

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