Red Cabbage and Pineapple Salad

This sweet and creamy cabbage salad is perfect for encouraging kids to eat a good amt of this nutrient rich purple food. Pineapple is high in the antioxidants vitamin C, vitamin E, beta-carotene, selenium, and other essential nutrients that can help to reduce the risks of numerous chronic diseases, and adds a tropical note to this refreshing salad. The pineapple is sweet and delicious in this salad but can be substituted with chopped apples, firm pears, or raisins and topped with lightly roasted or dehydrate almond, cashew, walnut, or pecan pieces for seasonal variation.Makes 4-6 Servings.


Maple Cream Dressing:
1/3 cup plain yogurt
1/3 cup mayonnaise
1/3 cup sour cream or Creme Fraiche
3 T maple syrup
1 T fresh lemon juice
1/2 t dry mustard
1/4 teaspoon sea salt


5 cups red cabbage, quartered and very finely sliced or grated
1 cup grated carrot
2 cups (1/2 inch chunks) chopped fresh pineapple
1/4 cup finely chopped Italian parsley
1/4 cup Tamari (Tamari is a gluten-free soy sauce, so you can substitute regular)
Toasted 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 dressing over the salad and toss to coat evenly. Cover and chill for at least 1 hour before serving to develop the best flavor, and eat within an hour of making if you like your veggies crunchy. If you don't mind eating your coleslaw a bit limp, it can be kept for several days in an airtight container in the refrigerator. To serve, garnish with the sunflower seeds.

Recipe by Robin Burnside, from the book The Homesteader's Kitchen: Recipes From Farm to Table