This tangy crunch is a great summer salad on its own but also makes a lovely side to a seared piece of whitefish. You can also combine the two in a tortilla for fish tacos

• ½ head red cabbage
• 1 bunch cilantro, chopped
• 1 jalapeno, diced
• 3 limes, zested and juiced
• 1 C pineapple diced

1. In a heavy frying pan, heat a glug of neutral oil
2. Dry the pineapple pieces and sear until the pineapple has an intense char (a grill would also work well here)
3. Shave the cabbage thinly
4. Combine the cabbage, cilantro, jalapeno, lime juice and zest and a good glug of olive oil
5. Season with salt and taste adding more salt and lime as needed
6. Combine with the charred pineapple and serve