Name: Cabbage, Pineapple and Onion Salad
Yield: Serves 6
Ingredients: ¼ teasp. mustard; salt and freshly ground pepper; a clove of garlic; 3 tablesp. olive oil; 2 tablesp. (⅛ cup) white wine vinegar; 3 tablesp. sunflower oil; ½ small Savoy cabbage, 12 ozs (340 g) approx.; ½ tin of pineapple (15 ozs/425 g); 1 small onion (3 ozs/85 g/generous ½ cup) very finely sliced into onion rings; salt, freshly ground pepper and sugar; 2 tablesp. chopped parsley

Preparation info

Serves
6

Difficulty
Easy

Appears in

Simply Delicious 2

By Darina Allen

Published 1990

About

This salad would use up the tinned pineapple left over after you have used the juice for glazing bacon. It is quite delicious with meat, particularly ham, bacon or pork.

Ingredients

½ small Savoy cabbage, 12 ozs (340 g) approx.
½

Method

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, f

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Cabbage, Pineapple and Onion Salad

Ingredients

Method

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