side dish recipe · #00307
Lemon Cilantro Red Cabbage Pineapple Carrot Salad
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 15 min
- Servings
- 4
- Difficulty
- Level 1
- Ingredients
- 8
Prep15 min
Cook0 min
Inactive0 min
Total15 min
Ingredients
- 8 ozRed Cabbage
- 8 ozPineapple
- 6 ozCarrot
- 2 tbspOlive Oil
- 2 tbspLemon Juice
- 1 tbspCilantro
- ½ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Wash the Red Cabbage, Pineapple, and Carrot under running water and dry them; keep leafy greens separate from raw meat and poultry, then cut the ingredients into bite-size pieces as needed.
- Whisk the Olive Oil, Lemon Juice, Cilantro, Table Salt, and Black Pepper in a large bowl.
- Add the Red Cabbage, Pineapple, and Carrot; toss gently until evenly coated and serve.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 1.5 g
- Carbohydrates
- 16.9 g
- Fat
- 7.1 g
- Fiber
- 3 g
- Sodium
- 335.7 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.