Cabbage, Pineapple and Onion Salad

Preparation info

  • Difficulty


  • Serves


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 tin of pineapple (15 ozs/425 g)
  • 1 small onion (3 ozs/85 g/generous ½ cup) very finely sliced into onion rings
  • 2 tablesp. chopped parsley
  • salt, freshly ground pepper and sugar

French Dressing

  • 3 tablesp. sunflower oil
  • 3 tablesp. olive oil
  • 2 tablesp. ( cup) white wine vinegar
  • a clove of garlic
  • ¼ teasp. mustard
  • salt and freshly ground pepper


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.