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.


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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.
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