Summers call for cool, refreshingly crisp salads. Salads that hydrate, satisfy your sweet tooth, pair well with your grilled eats and secretly (shhh) amp up the nutrition on your plate.
Here is one summer salad that delivers on all these fronts: a zesty pineapple and cucumber cabbage slaw from my mother’s tried-and-tested recipe collection. It’s also a breeze to put together, highly versatile with optional add ins and a definite crowd pleaser. It’s our family’s favorite side for burger, gourmet sausage and casual pizza nights. The powerful ingredients, pineapple, garlic and cabbage, used in this salad make it even more compelling to serve the next time you fire up the grill. Green cabbage shares many of the same nutritional benefits of red cabbage, although red has added antioxidant properties, it wouldn't look great in this salad!
Serves 4 people
20 minutes preparation time
½ a medium sized cabbage
½ a medium sized pineapple
1 large cucumber
3 cloves of garlic, crushed
½ teaspoon of raw cider vinegar
1 teaspoon extra virgin olive oil
Salt and freshly ground pepper to taste
Some grated raw, sharp cheddar cheese or shredded, cooked chicken
Shred or chop cabbage finely
Chop the pineapple into little cubes
Peel and chop cucumber into cubes
Mix cabbage, cucumber, and pineapple; leave aside
In a small bowl, mix crushed garlic, salt, vinegar and olive oil and blend well with fingers
Add this dressing to the chopped salad
Add freshly ground pepper
Mix lightly and serve cold
Do let me know how you like the sweet and pungent flavors of this unique slaw.