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
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
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