Pineapple Cabbage Slaw

Pineapple Cabbage Slaw

1 head of Napa cabbage
1 can crushed or pineapple bits, drained well

2 tablespoons fresh parsley or mint, chopped fine
2 whole carrots, diced or grated
2 shallots chopped fine
3 garlic cloves, minced
1 inch fresh ginger, minced
1/2 up olive oil
4 tablespoons rice wine vinegar
2 tablespoons low sodium soy sauce or aminos
1 tablespoon toasted sesame oil

salt and pepper to taste

Chop cabbage into very thin slices and place in a large bowl. Add drained pineapple and chopped mint or parsley. Grate or chop carrots into fine pieces. If using chopped carrots, sauté those along with the shallots. If using grated carrots add those to the cabbage. Sauté shallots in a bit of the olive oil, then add ginger and minced garlic. Add remaining ingredients and bring to a boil. Add salt and pepper to taste. Pour the dressing over the cabbage and there you have it. Makes a large salad and good as a leftover.