John Myers
Carrot, Cabbage and Pineapple Salad
The perfect carrot, cabbage and pineapple salad recipe with a picture and simple step-by-step instructions.
- 300 g White cabbage or pointed cabbage
- 300 g Carrots
- 20 g Vinegar
- 200 g Sour cream
- 2 tsp Seasoned Salt
- 1 Can Pineapple in pieces, drained (drained weight 140 g)
- 150 g Peanuts, salted
- Finely chop or slice white cabbage or pointed cabbage, peel the carrots and grate finely. Drain the pineapple and drain on a sieve
- Mix the vinegar, sour cream and herb salt well together in a bowl, mix or knead the prepared cabbage and carrots well with the marinade. Add the peanuts and pineapple and fold in.
- In a bowl, cover and let steep in the refrigerator for about 60 minutes.
- Tip 4: The salad is also easy to prepare in the Thermomix. To do this, cut white or pointed cabbage into pieces and add to the mixing bowl with vinegar, sour cream and herb salt. Chop for about 8 seconds at level 4-5. Add the pineapple and peanuts and stir in with the spatula. I served the salad with toasted bread slices with scrambled eggs and bacon chips.
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