Cabbage-Pineapple-Ginger Salad

Blogger Paula Kittelson from Blogging Foods shares one of her favorite side dishes for feeding a crowd, a salad that combines fresh cabbage and juicy pineapple with the warmth of ginger! Learn to make this recipe with our how-to article.

  • Prep Time 25 min
  • Total Time 40 min
  • Servings 6


large (3 1/2 lb) cabbage, cut into 1-inch cubes
cup sesame oil
cup thinly sliced gingerroot
large cloves garlic, peeled and thinly sliced
teaspoons sesame seed
cups chopped fresh pineapple
cup chopped Green Giant™ Fresh green onions
cup golden raisins
tablespoons rice vinegar
Salt to taste
  • 1 In large bowl, put chopped cabbage; set aside.
  • 2 In 1-quart saucepan, heat sesame oil over medium heat. Add gingerroot, and fry until golden brown. Transfer cooked ginger to small bowl. Add garlic to hot sesame oil. When garlic is starting to turn golden in color, add sesame seed, and cook until garlic and sesame seed are golden brown.
  • 3 Immediately pour hot sesame oil, garlic and sesame seed over cabbage. Add fried ginger, and stir to combine. Stir in pineapple, scallion, raisins and rice vinegar. Season with salt. Serve salad at room temperature.

Expert Tips

You can keep the salad in the refrigerator for a few hours, and bring it to room temperature before serving.

This salad is a great complement to grilled fish.

Want to turn this salad into a meal? Add some seasoned grilled shrimp to it!