Cabbage and Pineapple Salad ( Soups and Salads Recipe )
by Tarla Dalal
A crunchy and juicy salad with a creamy dressing that blends in beautifully, the cabbage and pineapple salad is ideal for summer. The pineapple quenches thirst while the curd dressing cools you down. Mustard powder and dill leaves make the dressing spicy and flavourful, while crisp celery and capsicum add some texture and color to the salad bowl. As with most summer salads, this one too tastes best when served crisp and chilled.
Cabbage and Pineapple Salad ( Soups and Salads Recipe ) recipe - How to make Cabbage and Pineapple Salad ( Soups and Salads Recipe )
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Dressing (makes Approx. 1 Cup)
1 cup curds (dahi)
1 tbsp fresh cream
2 tbsp milk
1/4 tsp mustard (rai / sarson) powder , readily available in the market
1 tbsp dill leaves (shepu / suva bhaji)
1/2 tbsp sugar
Other Ingredients
1 1/2 cups shredded cabbage
1 cup pineapple , cut into 25 mm. (1”) cubes and refrigerated for at least an hour
2 tbsp finely chopped celery stalks
1/2 cup finely chopped capsicum
For the dressing
- For the dressing
- Combine all the ingredients in a bowl and mix well. Refrigerate for at least an hour.
How to proceed
- How to proceed
- Immerse the cabbage, celery and capsicum in ice-cold water for 30 minutes and drain well. This will make them crisp.
- Just before serving,combine the cabbage, celery, capsicum and pineapple, add the dressing and toss well.
- Serve chilled.
| Energy | 119 cal |
| Protein | 3.5 g |
| Carbohydrates | 11.8 g |
| Fiber | 2.4 g |
| Fat | 5 g |
| Cholesterol | 9.2 mg |
| Vitamin A | 309.6 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 76.2 mg |
| Folic Acid | 14.1 mcg |
| Calcium | 160.4 mg |
| Iron | 1.9 mg |
| Magnesium | 36.6 mg |
| Phosphorus | 99.2 mg |
| Sodium | 37.5 mg |
| Potassium | 165.3 mg |
| Zinc | 0.2 mg |