I’m not the biggest bagged salad fan.

However, I do purchase pre-made salad kits on occasion because sometimes I need shortcuts at dinnertime. I used to buy a similar bagged salad to this one at the grocery store, until that brand discontinued it. If you’ve ever had the Dole pineapple teriyaki salad, this salad was born because I could no longer find it at stores and I craved it. While that salad was basically coleslaw with dried pineapple pieces, sliced almonds and crunchy wontons – this salad is so much more than that. I added sliced romaine, mukimame for some plant-based protein, sweet bell peppers and a plethora of other fresh ingredients that truly takes this salad over the top. The dressing is a especially simple 7-ingredient salad dressing that is so unbelievably satisfying.

Prepare to fall in love!

To cook this Teriyaki Pineapple Salad Set out:

for the dressing:

teriyaki sauce – Use kitchen-made (thickened) or store-bought.
rice vinegar – Adds flavor-packed tang.
toasted sesame oil – Gives this dressing a toasty warm flavor.
garlic paste – Lends distint punchy flavor.
garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
onion powder – Lends bold oniony flavor.
chives (fresh) – Adds a pop of color and bright yet subtle onion flavor.

for the salad:

tri-color slaw – A slaw with shredded carrot, green and purple cabbage.
romaine lettuce – Adds bulk and crunch.
mukimame – Also known as shelled edamame.
sweet bell pepper – I use a combo of red, orange and yellow bell peppers.
jalapeño – Seeds and ribs removed for less heat.
green onions – Adds subtle onion flavor.
cilantro – Lends fresh, citrusy flavor.
sliced almonds (toasted) – Adds crunch and toasty nutty flavor.
dried pineapple – Adds sweetness and chewy texture.
black sesame seeds – Adds subtle flavor and texture.
crispy wontons strips – Or use crunchy chow mein noodles.

Make The Dressing:

In a jar or container with a tight-fitting lid, measure and add; 3 tablespoons teriyaki sauce, 3 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon garlic paste (or grated fresh garlic), 1/4 teaspoon of both garlic and onion powder, and 1 tablespoons snipped fresh chives.

Secure the lid and shake well to combine.

Build The Salad:

In a large bowl, add 8 ounces tri-color slaw and 1 medium head of thinly sliced romaine (washed and spun or patted dry).

Next, add in 1 cup shelled edamame, 2/3 cup diced bell pepper, 1 jalapeño (seeded and finely diced), 3 green onions (thinly sliced), 1/4 cup chopped fresh cilantro, 1/3 cup toasted sliced almonds, 1/3 cup chopped dehydrated pineapple and 1 tablespoon black sesame seeds.

Use tongs and toss to combine.

Before serving, pour in all of the dressing.

And add in the crispy wontons strips.

Toss one last time.

And serve immediately.

Can I Make This Salad In Advance?

If making in advance, I would prep all the ingredients and components and store separately, then toss together right before serving.

Note: This salad is dependable enjoyed the day it’s made. Leftovers tend to get a little soggy, but I have had it the next day and only added fresh wontons.

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