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Savory Slaw With Ginger Pineapple Dressing

A can of crushed pineapple is part of a salad dressing waiting to happen. Naturally sweet, tart and full of juice, all it needs is an addition of spice and a dash of vinegar to become a fat-free vinaigrette with more vitamin C than bottled vinaigrette.

Recipe by Canned Food Alliance
german, lunch, dairy free, gluten free, nut free, sugar free, vegan, vegetarian, salad, fathers day, memorial day


  • 1 can (about 20 ounces) crushed pineapple in juice, undrained
  • 6 tablespoons rice wine vinegar
  • 2 tablespoons chopped gingerroot
  • 1 teaspoon kosher salt
  • 1 pound savoy cabbage, quartered, damaged leaves and core removed
  • 3/4 pound red cabbage, quartered, damaged leaves and core removed
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 cups (about 4 ounces) shredded carrots
  • 2 ounces (7 to 8 slices) candied ginger, finely diced, divided


  1. To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth.
  2. Slice the savoy and the red cabbage as thinly as possible.
  3. Cut the water chestnut slices in thin strips.
  4. Toss the savory red cabbage, water chestnuts, carrots, half the candied ginger and the dressing in a serving bowl.
  5. Allow to rest for 20 minutes before serving.
  6. Serve garnished with the remaining candied ginger.