We are calling this Red Cabbage Pineapple Slaw recipe How Did This Costa Rican Pineapple Get In My New York City Slaw or Let It Slaw, Let It Slaw, Let It Slaw. It’s a wonderful winter salad recipe with a little tropical sunshine added in. The pineapple sweetness goes so well with the red cabbage. The bromelain in pineapple provides anti-inflammatory and digestive benefits in the most delightful way!
Some call it red cabbage others call it purple. Either way the color is so good for you. You can even test the alkalinity of your diet with it as Dr. Greger explains in this article, Testing Your Diet with Pee and Purple Cabbage instead of using pH strips. Listen to our interview with Dr. Greger talking about his latest book How Not To Die.
We think this colorful cabbage is put to best use in this salad recipe! Serve it with our Chickpea Flatbread.
1 medium red cabbage
1 1/2 cups Costa Rican Pineapple, diced in 1/2 inch pieces (pineapples from other regions are fine)
3 large scallions
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seed
1/4 cup raw sesame seeds
3 Tablespoons Balsamic vinegar (approximate, drizzle on salad as desired)
2 Tablespoons toasted or raw sesame oil (approximate, drizzle on salad as desired)
salt and pepper to taste
Cut cabbage in chunks small enough to fit the work bowl of a food processor. Pulse the red cabbage until it is shredded and put it in a large mixing bowl. You may have to do this in two to three batches depending on the size of your food processor.
Do the same with the scallions and add them to the cabbage.
Add the seeds and diced pineapple.
Drizzle the Balsamic vinegar and sesame on top.
Add a little salt and pepper to taste.
Mix a little more.