Print recipe below

This cabbage and pineapple salad is a refreshing and surprisingly easy side dish that blends crunchy cabbage, tart green apple, and sweet pineapple into a bright, lightly creamy salad. With only eight simple ingredients, it’s quick enough for busy weeknights but flavorful enough to impress guests. The combination of fruit and cabbage makes it a versatile salad suited for warm weather meals or as a vibrant partner to grilled chicken, fish, or baked dishes. Plus, the use of Greek yogurt keeps it creamy with added protein and lowers the richness compared to heavier dressings.

Why This Recipe Is Helpful

Uses just 8 common ingredients that are easy to prepare and assemble.
Combines fruit and veggies for a balanced, refreshing flavor profile.
No complicated techniques, perfect for everyday cooking and meal prep.

Best For

People looking for a light, naturally sweetened salad that pairs well with many main dishes and brings a fresh contrast to heavier cooked meals.

Be Careful If

You need to watch added sugars since the pineapple is simmered with sugar to create a syrupy dressing, making this dish sweeter than some savory salads. Also, it contains dairy from the Greek yogurt, so keep that in mind if you have sensitivities.

Ingredients

1/2 pineapple, peeled and diced (about 1½ cups/225 g)
2 tablespoons (25 g) sugar
1/2 medium cabbage, finely chopped (about 3 cups/150 g)
1 green apple, cored and diced (about 1 cup/150 g)
100 g (3.5 oz) black raisins
100 g (3.5 oz or about ½ cup) plain Greek yogurt
Juice of 1 lemon (about 2 tablespoons/30 ml)
1 pinch of salt

Ingredient Notes

Using fresh pineapple adds bright natural sweetness and juiciness; canned or frozen won’t give the same texture.
Green apple gives a crisp tartness that balances the sweet pineapple syrup.
Greek yogurt provides creaminess plus extra protein, a healthier alternative to mayonnaise-based dressings.
Black raisins give chewy bursts of natural sweetness and contrast in texture.

Kitchen Tools Needed

Sharp knife and cutting board
Small saucepan
Mixing bowl
Citrus juicer or reamer (optional)
Spoon for stirring

Step-by-Step Instructions

Thoroughly wash the pineapple, then remove the peel. Cut it into even small cubes about ½-inch (1.25 cm).
In a small saucepan over low heat, simmer the pineapple cubes with 2 tablespoons of sugar. Stir occasionally until the sugar dissolves and forms a light syrup coating the fruit, about 5–7 minutes. Remove from heat and let cool to room temperature.
While the pineapple is cooling, remove any damaged outer leaves from the cabbage. Rinse well and finely chop or shred to roughly ¼-inch (0.5 cm) pieces for a tender but crisp texture.
Wash the green apple, slice it, discard the core and seeds, then cut into small cubes matching the pineapple size.
In a large salad bowl, combine the chopped cabbage, diced green apple, cooled sugared pineapple cubes, and black raisins.
Add 100 g of plain Greek yogurt, the fresh juice of 1 lemon, and a pinch of salt to the salad bowl.
Gently toss everything together, taking care not to break the pineapple or apple cubes. The goal is an even coating without mashing.
Serve immediately or chill for 15 minutes to let flavors meld. This salad pairs wonderfully with grilled meats, fish, or baked side dishes.

Pro Tips

Cutting pineapple and apple into similar sizes helps with even texture and bite.
Cool the pineapple syrup fully before mixing; warm syrup will soften cabbage and fruit too much.
Use freshly squeezed lemon for brightness and balanced acidity.
For extra flavor, you can add fresh herbs like mint or parsley, but keep the recipe simple for everyday cooking.

Lighter Swaps

Use coconut sugar or honey instead of granulated sugar for a different natural sweetness.
Substitute Greek yogurt with a plant-based yogurt for dairy-free needs.
Skip the sugar entirely if you prefer less sweetness, though the pineapple may be less syrupy.

Common Mistakes

Adding warm pineapple syrup directly can wilt the cabbage and soften fruits excessively.
Cutting fruit chunks unevenly leads to unpleasant texture contrasts.
Over-mixing the salad can mash the pineapple and apple.

Serving Suggestions

Serve this salad alongside grilled chicken, pork, or fish for a crisp, sweet contrast. It also works as a fresh addition to baked or roasted vegetables.

Storage Instructions

Store leftovers in an airtight container in the refrigerator. Best eaten within 1–2 days as the salad will soften over time.

Reheating Tips

This salad is best served cold or at room temperature; reheating is not recommended because it will lose its fresh texture.

Nutrition Estimate (per serving)

Calories: 150
Protein: 4 g
Carbs: 30 g
Fat: 1 g

Values are estimates and may vary by ingredient brands and portion sizes.

Recipe Summary

Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 4
Cuisine: International
Course: Side Dish
Calories: 150 (per serving)

Frequently Asked Questions

Can I make this salad ahead of time?
Yes, but it’s best consumed within 1–2 days as the fruits and cabbage may become soggy.

Is it possible to use canned pineapple instead of fresh?
Fresh pineapple works best for texture and flavor, but canned pineapple drained well can be used in a pinch.

Can I make this salad vegan?
Yes, by substituting the Greek yogurt with a plant-based alternative like coconut or almond yogurt.

This simple cabbage and pineapple salad offers a sweet, tangy, and creamy combo that’s easy enough for weekday meals but flavorful enough to enjoy any time. It’s a refreshing, versatile side that brings color and fresh texture to the table effortlessly.

If you enjoy meals with cabbage, you might also like grandma’s cabbage rolls that everyone will fall in love with, perfect for heartier occasions.