- Drain pineapple chunks, reserving 2 tablespoons of the juice. Set aside separately.
- Chop apple and bell pepper; shred carrot and cabbage. Toss together in a large bowl along with the pineapple chunks.
- Using a sealable container or jar, add reserved juice, oil, honey, ground ginger, salt, and lemon juice. Shake to combine.
- Pour over salad, and toss to coat. Serve immediately or chill for 2 hours before serving.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie