Finely shredded cabbage and well-drained pineapple make a fresh festive side salad. The dressing is a simple mixture of olive oil and lemon, without mayonnaise. Toss shortly before serving to keep the cabbage crisp.
4 side-dish portions; about 15 minutes.
Ingredients
- 300 g cabbage, washed, dried and finely shredded
- 200 g peeled pineapple, tough core removed, diced
- 2 tbsp lemon juice (30 ml)
- 2 tbsp olive oil (30 ml)
- 1 tsp sugar, optional
- ¼–½ tsp salt, to taste
- Black pepper, to taste
Method
- Dry the cabbage thoroughly after washing. Dice the pineapple and drain in a sieve for a few minutes without squeezing the fruit.
- Mix the lemon juice, olive oil, ¼ tsp salt and pepper in a small bowl. Add the optional sugar only if you want to balance particularly tart pineapple. Whisk with a fork to combine.
- Combine the cabbage and pineapple in a larger bowl. Pour over the dressing and toss gently to coat evenly.
- Rest in the fridge for 5–10 minutes. Taste and add the remaining salt gradually if needed. Serve chilled, without leaving it out for extended periods.
Dressing and texture
Oil and lemon juice separate again with time; simply stir them together. This is not a permanently creamy dressing. If the salad releases water, drain the excess. Extra salt will not fix oversalting: add unseasoned cabbage and pineapple instead.
Storage
Keep covered at 0–5°C and eat within 24 hours. The dressing gradually softens the cabbage. To prepare ahead, store the dry cabbage, pineapple and dressing separately and combine when serving.
Storage guidance: Food Standards Agency.
Frequently asked questions
Can I use red cabbage?
Yes, replace some or all of the cabbage with the same weight of red cabbage. Shred finely; it may colour the pineapple as it stands.
