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Chinese Cabbage, Pineapple, and Nectarine Salad

What you need: 

1 napa cabbage (aka chinese cabbage), about four lightly packed cups
1 small red onion, about 1 cup, thinly sliced
1 small pineapple or 2 cups canned crushed pineapple
1/2 teaspoon garlic flavored hot sauce, or to taste (I use Sriracha)
1 nectarine, thinly sliced
mild-flavored oil, to taste (e.g., vegetable, corn, peanut, or canola)
chopped macadamias, to taste (optional)
salt, to taste
pepper, to taste

What you do: 

1. Cut the cabbage lengthwise and place the flat side against your cutting board. Shred each half of the cabbage from top to bottom, until there are no more lettucey-looking leaves. (Reserve the bottom portions, where the leaves are thick and tightly packed, for soup or stir fry, as this part near the base can be hard and sometimes unpleasant if not cooked.)
2. In a salad bowl, toss together cabbage and onion. Refrigerate so that the leaves do not wilt.
3. To a bowl, add pineapple and sriracha; stir until well incorporated. (If using fresh pineapple, cut into small pieces and then crush into a separate bowl, until the pineapple makes enough juice to cover the pieces. If using a can of crushed pineapple, simply empty it into it's own dish, juices and all.)
4. On a plate, place a serving of the cabbage-onion mixture. Top with pineapple mixture and a few nectarine slices.
5. Drizzle salad with oil. Sprinkle with chopped macadamias, salt, and pepper.
Tips: Do not combine the cabbage/ onion with any part of the fruit until ready to eat. It will get soggy. This salad is going to be best during the summer while nectarines are juicy and in season. This salad is really great even without the macadamias, but if you're wanting to treat yourself to some nuts, they go really well.
Source of recipe: I was reading this recipe: http://vegweb.com/index.php?topic=26256.0 And noticed most people made alterations to it, probably because it is so simple. So, here is my version. I thought it was quite good.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
4 to 6
Recipe Category: 

SO HOW'D IT GO?

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