Pineapple Slaw for Fish Tacos

By harvard88

Ingredients

• 1/2 1/2 1/2 head purple cabbage
• 1/2 1/2 1/2 head purple cabbage
• 1/2 1/2 1/2 head purple cabbage
• 1 1 1 whole pineapple
• 1 1 1 whole pineapple
• 1 1 1 whole pineapple
• 2 2 2 jalapenos, deribbed and deseeded
• 2 2 2 jalapenos, deribbed and deseeded
• 2 2 2 jalapenos, deribbed and deseeded
• 1/4 1/4 1/4 cup red wine vinegar
• 1/4 1/4 1/4 cup red wine vinegar
• 1/4 1/4 1/4 cup red wine vinegar
• 1/3 1/3 1/3 cup olive oil
• 1/3 1/3 1/3 cup olive oil
• 1/3 1/3 1/3 cup olive oil
• 1/4 1/4 1/4 cup honey
• 1/4 1/4 1/4 cup honey
• 1/4 1/4 1/4 cup honey
• 1 1 1 lime zested
• 1 1 1 lime zested
• 1 1 1 lime zested
• 1/2 of 1/2 lime
• 1/2 of 1/2 lime
• 1/2 of 1/2 lime
• 1 1 1 clove of garlic, minced
• 1 1 1 clove of garlic, minced
• 1 1 1 clove of garlic, minced
• to and pepper to taste
• to and pepper to taste
• to and pepper to taste

Preparation

Step 1

Grill sliced pineapple until caramelized on each side, about 5 minutes per side.
- Slice the cabbage, thinly, and place in a bowl. Then, add in diced jalapeno and grilled, chopped pineapple.
- In a separate bowl, whisk together red wine vinegar, garlic, honey, lime juice, lime zest, salt and pepper to taste.
- Stream and whisk in olive oil.
- Toss slaw in vinaigrette.