This salad is also versatile, so you can make it your own by swapping in any veggie you have on hand and even adding diced chicken, tofu or shrimp. You’re the boss of your toss. 😉
Yield: 4servings
Prep Time: 10 minutesmins
Cook Time: 5 minutesmins
Total Time: 15 minutesmins
Ingredients
Salad Fixings
1pineapple, sliced into rings or spears
4 to 8handfuls, or cups lettuce greens of choice
4cupsshredded cabbage
1medium red bell pepper, diced
One bunch of scallions, chopped
½ to ¾cuproasted peanuts, roughly chopped
Peanut Dressing (makes about 1 cup)
½cuppeanut butter
2Tablespoonsreduced-sodium soy sauce
1Tablespoonrice wine vinegar
2Tablespoonspineapple juice
½teaspoongarlic powder
2teaspoonsginger powder
Optional: 2 to 3 teaspoons Sriracha sauce for heat
6Tablespoonswater
Instructions
To make the dressing:
Add all the ingredients (except for the water) to a bowl and mix until thick and smooth. Add in the water and stir until you create a creamy dressing consistency. If you’d like a thinner consistency, add an additional tablespoon of water. Add sriracha sauce for heat, if preferred.
To grill the pineapple:
Cut the top and outer skin from pineapple, and slice into about 8 circles, about 1/2 -inch thick (Alternatively, you can cut into spears). Lay flat on a tray and mist both sides with oil spray. Place on a hot outdoor grill (or indoor grill pan) or and cook until deeply golden and caramelized, about 5 to 7 minutes per side.
To assemble the salad:
Place the lettuce and shredded cabbage among 4 wide shallow salad bowls. Drizzle on some peanut dressing and toss to coat veggies. Top with grilled pineapple, diced bell pepper, scallions and peanuts. Drizzle more peanut dressing over the top.
Notes
Nutrition provided per bowl. Add 45 calories per Tablespoon of dressing.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.