I've obviously lived my entire life under a rock. I actually thought I had come up with something completely new, so I didn't even bother to check for existing recipes. All I can say in my defense is, this one was an original idea to me, even if it wasn't at all original. I guess if I lived in a part of the country where it would be reasonable to expect fish tacos to be good, I would have known it was a popular topping.
When I contemplated cabbage, I thought about my favorite way to eat it -- slaw on top of a pulled pork sandwich.
I thought, "Why not switch up the slaw recipe a bit? Why not add some interesting flavors and textures?" I didn't want to go shopping, so I decided to limit myself to stuff I had in fridge and pantry.
There was a pineapple I originally was going to use for pineapple liqueur, but never got around to. It needed to be used. Cool sweet pineapple in the slaw sounds interesting. I had a couple of fresh jalapeno peppers, half a red pepper, some broccoli, a new bottle of rice VINEGAR. I could make a salsa type slaw with this. Cabbage & Pineapple Salsa, what a cool idea!
12 oz - unflavored rice VINEGAR
1 cup - water
2 - jalapeno peppers (split, remove seeds, & cut into narrow slices)
1/4 cup - sugar
1/2 teas. - salt
12 - 16 oz - cabbage (core removed, shredded and diced)
2 cups - fresh pineapple (finely diced)
1/3 cup - minced RED ONIONS
1/2 - medium sized red pepper (finely diced)
1/4 cup - chopped broccoli florets
2 tbs - minced fresh cilantro
Bring the vinegar, water jalapenos, sugar, & salt to a boil in a large saucepan. Let it boil until the liquid has reduced by half.
Add the cabbage and cook for another minute or so just long enough to slightly blanch. Strain , reserving the liquid. Put the cabbage, jalapeno mixture into a bowl over an ice bath. Stir to cool quickly. Once cool, add the rest of your ingredients.
Even though I planned this specifically to top the pulled pork sandwiches, the recipe made 2 cups - way too much for just Dan & I. I had a bag of baked organic blue corn tortilla chips in the cupboard. Why not put the extra in a bowl for an appetizer?
As it turned out, we like it much better as a salsa dip that as a sandwich topping. I think the problem may have been the cilantro. My pulled pork recipe is of the hickory smoked variety. Hickory and cilantro really don't love each other. I'll make this again. Both as a chip dip and as a sandwich topping. But I'll leave out the cilantro. Maybe use parsley instead. Maybe not.
Homerun as a chip dip.
Good as a sandwich topper.
By the way, although I'm not on WW, I'm betting the points on this are very low. The fresh pineapple and the little bit of sugar. Aren't they the only offenders?