I grilled fish and chicken today for tacos. It's not a traditional July 4th menu, but it was delicious! I'm just learning how to grill. This was my second attempt and I did a Baja lime seasoned fish and chicken, chili lime corn on the cob, hot sausages, a big cast iron skillet of onions and peppers and even heated up the soft taco shells on the grill. Everything turned out pretty good although I still have a lot to learn about grilling food.
As a side dish, I made pineapple slaw - a real summer favorite of mine. I make it often for pot-lucks, picnics and summer dinners on the patio. It's crunchy, sweet and packed with good stuff. Today, I thought it would make a great compliment to the fish and I was right! In addition to tasting pretty great, it also looks really pretty.
This recipe originally appeared in Taste of Home magazine several years ago, but I've made a few small changes. Maybe it will be a good fit at your next cookout or picnic!
• 1⁄2 cup unsweetened pineapple juice
• 1⁄4 cup canola oil
• 2 tbsp lime juice
• 2 tbls minced fresh cilantro
• 1⁄2 tsp ground cumin
• 1⁄4 tsp salt
• 6 cups shredded cabbage
• 1/2 of a fresh pineapple, cut into small pieces
• 1 small sweet red pepper chopped
In a small bowl, whisk the pineapple juice, oil, lime juice, cilantro, cumin and salt.
In a large bowl, combine the cabbage, pineapple, papaya and pepper.
Drizzle with dressing and toss to coat.
Cover and refrigerate for at least 2 hours. Stir just before serving.
Yield: 8 servings.