Pineapple Napa Salad


(Makes 4 servings)

Cajun meals in Louisiana often included pork sausage in gumbo or jambalaya. A salad of pineapple rings on top of a leaf of lettuce, and filled in with mayo and grated cheese, was often a perfect complement to the pork. In this recipe, I’ve taken the pineapple and crisp lettuce theme and made it fresher and a bit healthier. My guests and clients love this simple salad. During winter, when fresh pomegranates are available, toss the seeds in to add color, vitamins and a surprising burst of taste!


  • 2 cups fresh pineapple, cored and cut into chunks 
  • 2 cups Napa cabbage, thinly sliced*
  • 2 tablespoons, plain, low fat organic yogurt
  • 1 teaspoon apple cider vinegar or rice vinegar
  • 1 teaspoon honey
  • 1 tablespoon frozen organic orange juice concentrate
  • 1 teaspoon orange zest
  • 1/8 teaspoon salt
  • ½ cup craisins or ¼ cup pomegranate seeds

*can subsitute 1 cup Romain lettuce and 1 cup green cabbage, thinly sliced 


  1. Combine pineapple and Napa cabbage
  2. Whisk yogurt, vinegar, honey, orange juice, orange zest and salt.
  3. Toss salad with dressing and let sit for about 15 mintues.
  4. Top wit craisins (or pomegranate seeds) as a garnish

Copyright © by Laura Pole. All right reserved.

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