Pineapple, Red Cabbage, and Corn Salad

  • Yield: 4 servings


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