Medium head of red cabbage
Cup of Bean Sprouts
Medium ripe pineapple (apx 2 cups of pineapple)
bunch of cilantro
Red Bell Pepper
Medium Onion (Red, yellow or Spanish) or medium bunch of scallions
medium jalapeno (optional)
*Additional ingredients- Shredded or chopped carrots
cup of rice vinegar
salt and pepper (to taste)
2 tbs of honey
crushed red pepper and/or cored and seeded jalapeño pepper
juice of a medium lime
*In another version I added a little bit of sy sauce, so this is an option as well
Plan of Attack
Clean and Core the Pineapple. Cut into medium bite sized pieces
Clean and dice the red cabbage. Place in your mixing bowl
Dice the onion and red pepper and add the pieces to the mixture
Add the cilantro (cleaned and diced) and the pineapple to the bowl
Add all dressing ingredients and mix throughly.
Drizzle dressing over the salad and mix throughly. Let salad sit for at least an hour before serving for the flavors to integrate and combine. Serve Cold.
My Comments: I like this salad the next day better than I liked it when I made it. I think it is because the dressing had time to flavor the hard to flavor ingredients and since the cabbage and bean sprouts can stand up to the vinegar, the salad was still pleasingly crunchy. If making again I Would have made the pineapple pieces smaller. I served a piece f cilantro salmon on top of the salad and it was AWESOME! I also made this salad with the cabbage I had left from the original salad and then added an apple on top for a touch of sweetness when I had no pineapple left.