CABBAGE, PINEAPPLE AND PEANUT SALAD

Cabbage, Pineapple and Peanut Salad

Makes 4 to 6 servings

12 ounces green or savoy cabbage, cored and thinly sliced (about 4 cups)

1/2 pineapple, halved lengthwise, cored, skin cut away and fruit coarsely chopped (about 2 cups)

1/2 cup coarsely chopped dry-roasted unsalted peanuts

1 jalapeno, halved lengthwise, seeded, cut into 1/8-inch crosswise slices

Dressing

3 tablespoons mild-flavored olive oil or other oil

3 tablespoons unseasoned Japanese rice vinegar

1 teaspoon grated peeled fresh ginger

1 garlic clove, grated

1 teaspoon coarse salt

1/4 cup chopped fresh cilantro (optional)

Combine cabbage, pineapple, peanuts and jalapeno in a large bowl. 

Dressing: In a small bowl, whisk oil, vinegar, garlic, ginger and salt until blended. Add to the cabbage and toss to blend. Add cilantro, if using.

Serve at room temperature.

Variations: Substitute 1 to 2 tablespoons sesame seeds for peanuts.

Use chunks of unsweetened canned pineapple instead of fresh.