Creamy Cabbage and Pineapple Salad

By /

Ingredients

  Main Ingredients

  • 1/2 medium medium green cabbage, finely sliced Green cabbage is preferred for its mild flavor and crunch, but you can experiment with red cabbage for a pop of color.
  • 1/2 ripe ripe pineapple, peeled and diced Fresh pineapple works best for natural sweetness, but canned pineapple can be used in a pinch—just drain well.
  • 2 tablespoons granulated sugar Customize the amount of sugar based on your preference and the sweetness of the pineapple.
  • 100 g shredded unsweetened coconut Shredded coconut adds texture; sweetened varieties can be substituted, but it might alter the salad’s sweetness.
  • 100 g black raisins
  • 4 tablespoons plain Greek yogurt For a lighter option, use low-fat yogurt; for a creamier texture, opt for full-fat.

Method

Preparation
  1. Rinse the cabbage thoroughly under running water, then drain. Remove any damaged outer leaves and slice the cabbage into thin strips.
  2. In a saucepan, bring water to a boil. Add the sliced cabbage and cook for about 6 minutes until softened. Drain the cabbage and set aside to cool.
  3. In a bowl, combine the diced pineapple with granulated sugar. Let it sit for about 10 minutes to allow the sugars to enhance the pineapple’s sweetness.
  4. In a large mixing bowl, combine the cooled cabbage, soaked pineapple, shredded coconut, black raisins, and Greek yogurt.
  5. Fold all the ingredients together until well combined, ensuring that the yogurt evenly coats everything.
  6. Transfer to a serving dish and enjoy immediately or refrigerate until ready to serve.

Notes

Chill the salad for an hour in the refrigerator for a crisp and refreshing flavor. This salad is intended to be enjoyed cold, so there’s no need for reheating.

Leave a Comment

Your email address will not be published. Required fields are marked *

Close
Scroll to Top