Friday, June 19, 2009

Roasted Pineapple Coleslaw






Tacos. There are infinite possibilities. Of course that makes me very very happy. I am a lover of the possibilities and the balance of flavors. Tonight's tacos were grilled chicken, baby arugula, sour cream mixed with cholula hot sauce and pineapple coleslaw.
This coleslaw is very easy (only 5 ingredients!) and it makes weeknight tacos extra special.
Here goes:

1/4 head of cabbage (about 3 cups)
1 tsp ground cumin
1 tsp fresh grated ginger
juice of one lime
3/4 of a whole pineapple
salt to taste

Thinly chop the cabbage and mix with cumin, ginger and lime juice.

Trim pineapple, removing core, skin, top and bottom. Slice into 1 inch slices.
Using a cast iron skillet that has been lightly greased, grill eat side of pineapple until dark. Cool until you can handle with your hands to cut into 1 inch pieces and add to coleslaw. Mix thoroughly and serve!

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