Fruited Cabbage Salad

Source: Recipe developed by Deb Fry, Cornell Cooperative Extension of Chemung County

Serving size: 1 cup

Servings per recipe: 5

This crunchy, nutrient rich salad is quick and easy to prepare.

View Nutrition Facts

Ingredients

1 (8-ounce) can crushed pineapple in juice, undrained

3 cups finely shredded cabbage

1/2 cup shredded carrots

1 cup chopped apple

1/2 cup chopped zucchini

1/2 cup chopped green pepper

1/4 cup non-fat mayonnaise


Materials

Sharp knife and cutting board, measuring cups and spoons, can opener, large bowl, small bowl, large spoons

Instructions

1. Drain pineapple, reserving 3 Tablespoons juice. (Use the rest of the juice for spritzers!)

2. Combine drained pineapple with the other fruits and vegetables.

3. In separate small bowl, mix mayonnaise and 3 Tablespoons pineapple juice.

4. Add mayonnaise/juice mixture to cabbage mixture, and toss gently.

5. Cover and chill before serving.

Notes

Try plain low-fat yogurt instead of non-fat mayonnaise.

More About Cabbage

How to Select

Buy whole in a head or shredded. Choose cabbage heads with tight leaves that are heavy for their size.

How to Store

Keep fresh cabbage in the refrigerator up to 7 days.

How to Prepare

Remove thick outer leaves. Rinse in cold water. Shred raw cabbage for use in salads, such as coleslaw. Cook cabbage and add it to soups and stews. Cabbage can also be pickled to make sauerkraut.