Red Cabbage and Pineapple


  • 1 cup vegan mayo
  • 3 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 1/2 tsp  mustard
  • 1/4 tsp sea salt


  • 5 cups red cabbage, quartered and very finely sliced or grated
  • 1 cup grated carrot
  • 2 cups chopped fresh pineapple
  • 1/2 cup finely chopped Italian parsley
  • 1/4 cup soy-tasted sunflower seeds.

Combine all dressing ingredients in a small mixing bowl and whisk until smooth

In a large mixing bowl, combine the cabbage, carrot, pineapple, and parsley. Pour the dressing over the salad and toss to coat evenly. Cover and chill for at least 1 hour before serving to develop the best flavour, and eat within an hour of making if like your veggies crunchy. To serve , garnish with sunflower seeds.


Share on facebook
Share on twitter
Share on pinterest
Share on linkedin
Linda Murphy

Linda Murphy

Linda is a Registered Holistic Nutritionist. She teaches her clients easy ways to incorporate an anti-inflammatory diet in a busy lifestyle. She is an avid cook and loves to teach her clients easy and healthy ways to prepare everyday meals.
On Key

Related Posts

Pad Thai Salad

This is truly my favourite salad ever.!!! The dressing is incredible. I crave it often. Vegetable options zucchini, carrots, red onion (or leeks, green onions) , red, yellow, orange or

Fresh Quinoa Veggie Salad

Ingredients 2 cups quinoa 1 carrot diced 1 stalk celery diced 1 white turnip diced 3 tomatoes diced 1 diced cucumber 3 green onions chopped 1/4 cup chopped parsley 2

Zucchini slaw

2 small zucchini or 1 large 1 large green apple 1 large carrot 1 half red onion grate the zucchini, apple, carrot and onion Dressing 1/4 cup lemon juice 1