Return to Content

Cabbage and Fresh Pineapple Salad

Yankee Plus Dec 2015


Cabbage and Fresh Pineapple Salad
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Tiny bits of fresh pineapple add lively contrast to this chilled cabbage salad.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 large egg yolk
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 cup olive oil
  • 1 medium-size green cabbage, shredded
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 fresh pineapple, peeled and coarsely chopped
  • 1 tablespoon chopped fresh mint


1. In a small mixing bowl, whisk the egg yolk, mustard, lemon juice, and vinegar. Whisk in the oil.
2. Place the shredded cabbage in a large bowl and sprinkle on the sugar, salt, and pepper. Toss to combine and then pour on the dressing. Stir to coat evenly. Cover the bowl and refrigerate until thoroughly chilled.
3. Just before serving, mix in the chopped fresh pineapple and mint.

Updated Tuesday, November 16th, 2010

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111