Every taco party needs a slaw, and this one will be your new go-to. Grilling the pineapple cuts its sweetness a bit, making it the perfect match for the spicy shrimp taco filling.
¼ of a whole pineapple, skin and core removed
melted coconut oil for brushing
pinch of salt and freshly ground black pepper to taste
pinch of chili powder
4 cups thinly sliced green or red cabbage (or a mix)
2 large watermelon radishes, julienned, or any smaller variety, thinly sliced, about 2 cups
½ small red onion, diced or thinly sliced
½ jalapeño, seeded and minced
2 tablespoons freshly squeezed lime juice
2 tablespoons unrefined cold-pressed extra virgin olive oil
½ teaspoon sea salt
freshly ground black pepper to taste
1 avocado, sliced
¼ cup whole cilantro leaves and tender stems
1. Preheat a grill to medium-high heat. Brush the pineapple with coconut oil and sprinkle with salt, pepper, and chili powder. Grill until you have grill marks on all sides. Set aside.
2. Place the cabbage, radish, onion, and jalapeño in a serving bowl.
3. Dice the pineapple and add to bowl.
4. Add the lime juice, olive oil, salt, and pepper and toss to combine. Arrange the avocado slices on top and mound cilantro in the center.
Excerpted from Kitchen Matters: More than 100 Recipes and Tips to Transform the Way You Cook and Eat—Wholesome, Nourishing, Unforgettable by Pamela Salzman. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
Originally featured in Two Simple Recipes That Work for a Crowd