This salad can include chiles and peppers or can be made with one or the other or none of the HEAT  *  In a large sauce pan place the following  *   1 1/2 cups of unseasoned rice wine vinegar, one cup of water, 3 Tbsp sugar, 1/2 tsp salt and 4 (optional) serrano chiles cut into rings  *  Bring the liquid to a boil and let it reduce by half – about 10 minutes  *  Add 2 cups of diced cabbage with the stem and  tough outer leaves removed  *  Cook the cabbage for 1 minute, stirring occasionally  *  Strain and reserve the liquid   *  Let the cabbage cool in a bowl placed over a larger bowl of ice water  *  When cool add 1 Tbsp of reserved cooking liquid  *  Add 1 1/2 cups of peeled – cored – and finely diced pineapple  *  Add three Tbsp of seeded and diced red bell pepper (optional)  *  Add 1 Tbsp of minced fresh cilantro  *  Combine all of it thoroughly  *  Add a cup of diced ice burg lettuce for more bulk  *  When all is said and done – the recipe should yield about 2 3/4 cups of Pineapple Cabbage Salad  *  Great with squab or ham

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