Cabbage-Pineapple-Ginger Salad

cabbage-pineapple-ginger salad Side Dish
Cabbage-Pineapple-Ginger Salad
  • Prep 25 min
  • Total 40 min
  • Servings 6

We combined fresh cabbage, juicy pineapple and ginger with raisins, green onions and sesame seed for a crowd-pleasing side dish that's ready in only 40 minutes. MORE+ LESS-

Paula Kittelson
Updated August 21, 2012


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 Fresh green onions
cup golden raisins
tablespoons rice vinegar
Salt to taste


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  • 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!

Nutrition Information

No nutrition information available for this recipe

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