This slaw is so good, fresh and easy that it’s going into my weekly Corona cooking rotation.
I had the ingredients in the house: a pineapple that needed my attention, a bunch of cilantro and a large head of kale that was making its way into my Cauliflower Rice Pilaf.
Never before has “food as medicine” meant so much to me as it does now. With the news of the Corona virus getting more dire, making sure what I eat is more important than ever.
Food can taste delicious and it can be good for you too. Leafy greens, herbs, onions are all immune building and so good for you.
I served this slaw on top of grilled swordfish and it tasted like summer. You can easily serve it with chicken, tofu, over whole grains, the possibilities are endless. Enjoy!
Pineapple Cilantro Slaw
Makes about 4 cups
1 bunch cilantro, chopped
1 small red onion, chopped fine
2 cups diced pineapple ( I used fresh but feel free to use frozen)
4 tablespoons fresh lime juice, from 2 limes
2 teaspoons honey
1 teaspoon extra virgin olive oil
1 small bunch kale or Napa cabbage (about 4 cups), chopped fine
1/2 teaspoon each coarse salt and pepper
- In a medium mixing bowl, combine the cilantro, onion, pineapple, lime juice, honey, olive oil and kale. Toss to combine, add the salt and pepper and mix well.
- Let the slaw sit for 5-10 minutes to allow for the kale to wilt and soften. Taste, you might want to add a sprinkle more of salt or drizzle of honey.