Yucatan Cabbage-Pineapple Salad

A delicious tropical twist on cole slaw – it’s from a great cookbook with a punny name: Lettuce in Your Kitchen by Chris Schlesinger and John Willoughby. Lots of fun, bold salads in here. I doctored their recipe up a little and cut it down. They must be very hungry guys because their recipe, that is supposed to serve 4-6,  can easily serve 10. Unless you are serving this for a party, you really don’t need that much salad. You’ll feel like you are eating it forever!

Yucatan Cabbage-Pineapple Salad
(serves 6)

Dressing
1⁄2 cup Pineapple Juice
1⁄3 cup Olive Oil
2 tbl Fresh Lime Juice, about 1 lime
1 tbl Chipotle Peppers In Adobo, minced (if you are a chilehead, add 2 tbl)
2 cloves Garlic, minced
Salt And Black Pepper

Salad
1 medium Mango, peeled and cut into 3⁄4″ dice
1⁄2 small Pineapple, peeled, cored and cut into 3⁄4″ dice
1⁄2 small Green Cabbage, cored and cut into thin strips
1⁄4 cup Chopped Cilantro
1 medium Red Bell Pepper, seeded and cut strips
Salt And Coarsely Ground Black Pepper

In a small saucepan, bring the pineapple juice to a boil over high heat. Reduce heat to medium and boil until juice is reduced to a thick syrup. Remove from heat and cool to room temperature.

Combine pineapple syrup with remaining dressing ingredients and mix well.

In a large bowl, combine salad ingredients. Give the dressing another stir and add to salad. Toss to dress. Season generously with salt and black pepper.

Link to PDF of Yucatan Cabbage-Pineapple Salad

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Author: worldplatterblog

I blog about food, travel, and anything else tangentially related to food that piques my interest. I have a degree in Culinary Arts and in Operations Research (it's math). That means I'm pretty analytical and love science, but I also love art. Food is a strange place where science intersects art in continually changing ways. I love writing about all of it.

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