Cabbage, Pineapple and Onion Salad
A simple but really tasty salad. Save the juice for a cocktail or for glazing bacon. It is quite delicious with meat, particularly cooked ham, bacon or pork.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
Ingredients
½ small Savoy cabbage, 350g approx.
½ tin pineapple (120g)
1 small onion (75g) very finely sliced into onion rings or 4-5 spring onion, sliced at an angle (use the green as well as the white part)
3 tbsp finely chopped parsley
salt, freshly ground pepper and sugar
For the French Dressing
6 tbsp extra virgin olive oil
2 tbsp white wine vinegar, we use Forum
a clove of garlic, crushed
ÂĽ tsp Dijon mustard
salt and freshly ground pepper
Method
First make the dressing. Put all the ingredients into a bowl and mix well to combine.
Cut the cabbage into quarters, cut out the hard core and slice into very thin shreds across the grain. Put into a salad bowl. Cut the pineapple into chunks and add to the cabbage with the very finely sliced onion rings and 1 tablespoon of chopped parsley. Toss in French dressing, season with salt, freshly ground pepper and sugar. Sprinkle the rest of the parsley on top.
Serve with cold ham or bacon.
