Cabbage and Pineapple Salad
by Tarla Dalal
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Added to 70 cookbooks
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You will be surprised how delightful this simple combination turns out.
- Shred the cabbage very finely.
- Chop the celery and capsicum.
- Chop the pineapple, leaving one slice for decoration and put to chill. Keep aside the syrup.
- Keep the cabbage, celery and capsicum in ice-cold water for 30 minutes.
- Just before serving, mix the cabbage and pineapple pieces, celery, capsicum, sugar and salt. Add 2 tablespoons of the pineapple syrup.
- Slice the beetroot and add salt and pepper.
- Arrange the salad on a bed of lettuce leaves. Decorate with beetroot slices and put a pineapple slice in the centre.
- Serve chilled. If you like, serve French dressing separately or pour on top just before serving.
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