Paleo Plan

Raw Cabbage and Pineapple Salad

Makes 4 servings.  This salad keeps for up to three days when refrigerated.

Approximate cooking time: 15 minutes

Related Posts:

Raw Cabbage and Pineapple SaladNote: Items in photo may be slightly different than recipe.

Ingredients

  • 1/2 head red cabbage, shredded
  • 1/2 small pineapple, diced
  • 1 cup hazelnuts, chopped
  • olive oil (optional)

Instructions

  1. Combine cabbage and pineapple.  Drizzle with olive oil (optional).
  2. Store salad up to three days.  Top with hazelnuts right before serving.

This recipe inspired in part or in whole from here.

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3 Comments

  1. Pretty good. Definitely different. I used walnuts instead of hazlenuts. I don’t think they sell hazlenuts at wal-mart. I’m a wal-mart junkie! Even my husband who doesn’t like cabbage liked this. This was a great salad to go with the coconut chicken recipe on this website.

    Kelly

  2. This turned out really good. Made it one night as a side dish, then put grilled chicken on the leftovers for lunch the next day. I subbed almonds for hazelnuts, couldn’t find hazelnuts at our local grocery store.

    Brittani

  3. I can find hazelnut at a Farm Fresh. I’m not sure if you have one of those.

    Saehaebebe

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