Carla's Chinese Cabbage & Parsley Salad
"This is a quick, healthy, fresh and easy recipe to prepare. Parsley is high in Vitamin A and Iron and aids in healthy digestion."
photo by Carla C.
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 cups Chinese cabbage, shredded
- 1 cup chopped pineapple (drained, juice reserved)
- 2 cups fresh parsley, roughly chopped
- 1 cup shredded carrot
- 1⁄2 red onion, thinly sliced
- 1⁄4 cup mayonnaise
- 4 tablespoons reserved pineapple juice
- 1 tablespoon whole grain mustard
- 1 tablespoon ginger, grated
- salt & freshly ground black pepper, to taste
directions
- In a large zip-lock bag combine cabbage, parsley, pineapple, shredded carrot and thinly sliced red onion; seal and chill.
- Combine mayonnaise, whole grain mustard, ginger, pineapple juice and salt and freshly ground black pepper to taste; cover and chill.
- Just before serving, pour dressing in with the zip-lock bag mixture and fumble/toss to coat.
- serve and enjoy!
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Reviews
-
Excellent salad. Made with regular cabbage when I didn't have chinese. Used unsweetened tinned pineapple and left the ginger out. By keeping all the cut vegetables in a sealed box in the fridge and adding pineapple and dressing just before serving I was able to make ahead by a few days. Thank you for this. -
Really good. Kids even ate it!. I used Tatsoi for the cabbage -
Good stuff Carla!!! Thanks so much for posting! The only changes I made were using ground ginger instead of fresh and I only had about 1/2 a cup of parsley left. Amazing and super fast to make. OH, I almost forgot I did almost double the sauce because I like it doused in the naughtiness of mayo! -
Our family enjoyed the unique flavors that came together in this salad. It was a good change from a tossed salad. The ginger and pineapple was good together. -
This was a wonderful recipe to have. I made it today because I had all the ingredients not intending to make this and I saw your recipe and decided to try it.. It is a nice change. and will go lovely with our ling cod and scallops. I was going to make coconut mild rice too butI think thats a little to must sweet stuff.
Tweaks
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Good stuff Carla!!! Thanks so much for posting! The only changes I made were using ground ginger instead of fresh and I only had about 1/2 a cup of parsley left. Amazing and super fast to make. OH, I almost forgot I did almost double the sauce because I like it doused in the naughtiness of mayo!
RECIPE SUBMITTED BY
Carla C.
Netherlands
<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>
