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Step 1: Prepare the Ingredients
Pineapple: Peel the pineapple, remove the core, and cut the fruit into small, bite-sized pieces.
White Cabbage: Finely shred the white cabbage using a sharp knife or a mandoline slicer.
Cilantro: Rinse, dry, and chop the cilantro leaves, discarding the stems.
Cucumber: Wash and thinly slice the cucumber.
Step 2: Combine the Salad Ingredients
In a large mixing bowl, combine the sweet corn, shredded cabbage, pineapple pieces, chopped cilantro, and sliced cucumber.
Step 3: Prepare the Dressing
In a separate bowl, whisk together the low-fat mayonnaise and cream until smooth.
Step 4: Mix the Salad and Dressing
Pour the mayonnaise and cream mixture over the salad ingredients.
Gently toss the salad to ensure all ingredients are evenly coated.
Step 5: Garnish and Serve
Transfer the salad to a serving dish.
Garnish with additional cilantro leaves and a few fresh pineapple slices.
Chill the salad in the refrigerator for about 30 minutes before serving for the best flavor.
Serving Suggestions:
Serve as a refreshing side dish with grilled chicken or fish.
Perfect for brunch or as a light main course.
For an eye-catching presentation, serve in hollowed-out pineapple halves.
Cooking Tips:
Freshness is Key: Use fresh pineapple for the best flavor and texture.
Adjust Creaminess: Feel free to add more or less mayonnaise and cream to suit your tast
Assemble Close to Serving Time: This keeps the salad fresh and crisp.
Nutritional Benefits:
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