Red Cabbage Salad With Grilled Pineapple In Spicy Sesame Lime Dr Food

RED CABBAGE SALAD WITH GRILLED PINEAPPLE IN SPICY SESAME-LIME DR

Steps:

• In a small bowl, combine all the dressing ingredients and mix well, Set aside.
• In a small saucepan, melt the butter over very low heat. Add the brown sugar, stir well to combine, and remove from heat. Grill the pineapple rounds over medium-high heat until nicely browned, 2-3 minutes per side. During the last minute of cooking, brush the top sides liberally with the butter-sugar glaze. Remove from the grill and cut each round into eighths.
• In a large bowl, combine the pineapple with the cabbage, carrots, and scallions. Stir the dressing well, add just enough to moisten the ingredients (you will have some dressing left over), toss well and serve.

RED CABBAGE SALAD WITH SPICY GRILLED CHICKEN AND PEPITAS

Steps:

• Toast pepitas in a heavy skillet (preferably cast-iron) over medium-high heat, stirring occasionally, until brown and starting to pop, 2 to 4 minutes; transfer to a plate. Slice kernels off corncobs. Return skillet to medium-high heat. Cook corn, stirring occasionally, until browned, about 5 minutes; transfer to a bowl. Stir in onion. Combine spices and 1 teaspoon salt; stir 1 teaspoon into corn. Season chicken evenly on both sides with remaining 2 teaspoons spice mixture.
• Working in batches, grill cutlets, 2 at a time, in a grill pan over medium-high heat, until browned, 3 to 4 minutes. Flip; reduce heat to medium. Grill until cooked through, about 2 minutes; remove from pan, and slice.
• Toast whole-wheat tortillas, 1 at a time, in grill pan, about 15 seconds per side.
• Toss spinach and cabbage with corn mixture. Toss in pepitas, lime juice, and oil. Divide among 4 plates. Serve with chicken, tortillas, yogurt, and lime wedges.

PINEAPPLE CABBAGE SAUTE

Steps:

• Drain pineapple, reserving 1 tablespoon juice; set aside. In a large skillet, saute cabbage in oil for 5-8 minutes or until crisp-tender. Add the salad dressing, pepper and reserved pineapple and juice. Cook for 1 minute or until heated through.

CRUNCHY RED CABBAGE SLAW

Steps:

• Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
• Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
• To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
• To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.