Gluten-free, sugar free, dairy free, soy free.
Serves 4 – 6 (as a side dish).
This salad is packed full of nutrients, and the pineapple imparts a sweet, tropical flavour to this dish. When cutting the pineapple into pieces, if you find that the core is too tough to chew, then omit the core, but don’t waste it. You can blend it in when making a smoothie. You may find that there’s a lot of spinach for this dish, but once the spinach wilts in the wok, the volume will reduce! I don’t add any salt to this dish as I don’t think it’s necessary, but you can add some if you choose. Enjoy!
½ large red cabbage
500g spinach
1 small pineapple
1 tbsp cold-pressed, unrefined coconut oil
½ tsp ground black pepper (or to taste)
Wash spinach and drain excess water. Remove some of the core at the base of the cabbage, as well as the outer leaves and discard. Shred cabbage. Remove top, base and skin from pineapple and discard. Cut pineapple into small bite-sized pieces.
Melt coconut oil in a very large wok. Add the pineapple and stir occasionally until the pineapple starts to caramelize. Add cabbage and stir-fry for a few minutes, just for it to be heated through but still remains partially crunchy. Add pepper and stir. Add spinach and mix through until spinach just begins to wilt. Remove from heat and serve immediately.
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