 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
This slaw combines fresh crunchy cabbage and red peppers with sweet, tangy pineapple, made zesty with chipotle pepper and lime juice. It is a great accompaniment for barbecued meats. Ingredients:
1 dried chipotle chili pepper |
1/2 cup boiling water |
1/2 cup frozen pineapple juice concentrate |
1/2 cup olive oil |
6 cloves garlic, minced |
2 limes, zested and juiced |
1/4 cup cumin seeds |
1 small fresh pineapple - peeled, cored, and cut into chunks |
1/2 head green cabbage, cored and shredded |
1/2 head red cabbage, cored and shredded |
1/2 cup chopped cilantro |
2 red bell peppers, seeded and cut into strips |
salt and ground black pepper to taste |
Directions:
1. Heat a small skillet over medium heat; toast chipotle pepper in the skillet, occasionally shaking the skillet, until pepper is fragrant and pliable, 3 to 5 minutes.
2. Use scissors to cut pepper and remove stem and seeds and transfer pepper in a small bowl. Pour boiling water over pepper. Cover bowl with plastic wrap and allow pepper to rehydrate and soften, about 5 minutes. Drain and mince pepper; set aside. Place the pineapple concentrate, olive oil, lime zest and juice, and minced garlic in a separate bowl.
3. Toast the cumin seeds over medium heat for a minute or two in the same skillet used for the chipotle pepper. Add cumin and reserved minced chipotle pepper to pineapple olive oil mixture; stir to combine.
4. Combine the pineapple chunks, green cabbage, and red cabbage, cilantro, and red bell pepper in a bowl. Add the dressing mix and toss thoroughly. Season with salt and pepper. Cover and refrigerate for at least an hour before serving, stirring occasionally.
|
|