Asian Pineapple salad

 Ingredients  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                                                                   Dressing:  cup of rice vinegar  salt and pepper (to taste)  2 tbs of honey  powdered garlic  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  Mix thoroughly                                                                           Dressing  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.      

Ingredients

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

                                                                 Dressing:

cup of rice vinegar

salt and pepper (to taste)

2 tbs of honey

powdered garlic

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

Mix thoroughly

                                                                         Dressing

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.