Cabbage, Pineapple and Onion Salad

Preparation info

  • Serves


    • Difficulty


Appears in

Simply Delicious 2

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.


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


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