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