I was talking on the phone recently and had the food network on low in the background. I wasn’t really paying attention to the tv, but happened to see Bobby Flay adding mango and pineapple to shredded red cabbage. Because I didn’t see or hear anything further, I wasn’t sure what else he added but yesterday I decided to make my own version of this interesting summer slaw. Because it was just my husband and I, I shredded only half the head of red cabbage.
I cut a mango into cubes….
and cut up a few rings of fresh pineapple.
At this point, I decided to add half a jalapeño pepper, seeds and all, for that extra zing we like. This is definitely optional. Add salt and fresh ground pepper to taste.
And now the dressing. Simply mix 1/8 cup apple cider vinegar, 1/8 cup sugar and 1/4 cup oil. Give it a good shake, add to salad and toss until well coated. You can cover and refrigerate until ready to serve.
Now, as many of you already know, I love tomato sandwiches, so today it was tomato, homemade mozzarella, (from a local farm) basil from the garden and balsamic vinegar on a buttery croissant from the local French bakery.
A perfect Sunday supper. And, Bobby Flay, I’m not sure how your summer slaw turned out, but mine was delicious! If you’re making this for more than two people, use the whole head of cabbage and a bit more mango and pineapple and double the dressing recipe – easy peasy!
This really is a great side dish for summer. It’s quick and easy and can be made in advance. It also tastes just as good the next day. Clean up involved washing the cutting board and a few knives – what could be easier!
I hope you all have a wonderful week. Thanks so much for visiting.