Pineapple Slaw


1/4 cup green pepper, chopped

3/4 cup apple, diced

3 cups cabbage, shredded

1 1/2 cups carrots, shredded

1 (15-ounce) can crushed pineapple, packed in juice

1/8 teaspoon black pepper

  1. Wash and prepare fruits and vegetables. 
  2. Drain canned crushed pineapple, saving the juice. 
  3. Toss together green pepper, apple, cabbage, carrots, and pineapple. 
  4. Combine 1/4 cup of the saved pineapple juice (from can) and pepper. Pour over salad and toss lightly. 
  • Serve with baked fish or chicken. 
  • This salad has great color and texture.
Nutrition Facts: 

Serving size: 1/2 cup

Calories: 35

Fruits and Vegetables: 1/2 cup

Fat: 0 g

Fiber: 1 g

Sodium: 15 mg

This material was developed by the UMass Extension Nutrition Education Program.

The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination, 413-545-4800 or see