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.

• Ready In: 1 hr
• Serves: 6
• Yields: 6

Ingredients

• For the Ginger Pineapple Dressing

• 20  ounces  crushed pineapple in juice, undrained (1 can)
• 6  tablespoons  rice wine vinegar
• 2  tablespoons  chopped gingerroot
• 1  teaspoon kosher salt

• For the salad

• 1  lb savoy cabbage, quartered, damaged leaves and core removed
• 3⁄4 lb red cabbage, quartered, damaged leaves and core removed
• 1 (8 ounce) can sliced water chestnuts, drained
• 2  cups  about 4 ounces shredded carrots
• 2  ounces candied ginger, 7 to 8 slices

Directions

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. Cut the water chestnut slices in thin strips.
3. Toss the savory red cabbage, water chestnuts, carrots, half the candied ginger and the dressing in a serving bowl. Allow to rest for 20 minutes before serving. Serve garnished with the remaining candied ginger.
4. Servings: 6.
5. Nutritional Information for Dressing Per Serving: Calories 35; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 160mg; Total Carbohydrate 9g; Fiber 0g; Protein 0g; Vitamin A 0%DV*; Vitamin C 8%DV; Folate 1%DV; Calcium 0%DV; Iron 2%DV; Potassium 2%DV.
6. Nutrition Information for Dressed Salad Per Serving: Calories 80; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 190mg; Total carbohydrate 20g; Fiber 3g; Protein 2g; Vitamin A 50%DV; Vitamin C 60%DV;Folate 10%DV; Calcium 4%DV; Iron 6%DV; Potassium 8%DV.
7. *Daily Value.