You are here: Home » Recipes » Pineapple, Red Cabbage, and Corn Salad Pineapple, Red Cabbage, and Corn Salad Recipe by Our Cookbook Collection Yield 4 servings A refreshing sweet and tart salad made with pineapple, lettuce, corn, and tomato tossed in a light vinaigrette. PrintEmail Ingredients Dressing:2 tablespoons extra-virgin olive oil1 teaspoon apple cider vinegar2 teaspoons agave syrup1/4 teaspoon sea salt A pinch or two of black pepper, to tasteSalad:2 cups torn red leaf lettuce1 cup shredded red cabbage1 cup diced pineapple1/2 cup tomato wedges (about 1 small tomato)1/2 cup corn kernels1/4 cup thinly sliced yellow onion rings (about 1/4 small onion) Instructions To make dressing, whisk all ingredients together in a small bowl or jar. Place all salad ingredients into mixing bowl. Toss with dressing to mix. To serve, portion onto four serving bowls or plates. Enjoy immediately. Recipe originally printed in the cookbook Ani’s Raw Food Asia: Easy East-West Fusion Recipes by Ani Phyo.