Pineapple, Red Cabbage, and Corn Salad

  • Yield 4 servings

A refreshing sweet and tart salad made with pineapple, lettuce, corn, and tomato tossed in a light vinaigrette.


2 tablespoons extra-virgin olive oil
1 teaspoon apple cider vinegar
2 teaspoons agave syrup
1/4 teaspoon sea salt
A pinch or two of black pepper, to taste
2 cups torn red leaf lettuce
1 cup shredded red cabbage
1 cup diced pineapple
1/2 cup tomato wedges (about 1 small tomato)
1/2 cup corn kernels
1/4 cup thinly sliced yellow onion rings (about 1/4 small onion)


  1. To make dressing, whisk all ingredients together in a small bowl or jar.
  2. Place all salad ingredients into mixing bowl. Toss with dressing to mix.
  3. 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.



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