Cilantro Lime Coleslaw

Purple and White Cabbage

Today’s recipe made an appearance at my brother’s birthday bash this past weekend and while it can certainly stand alone as a perfectly seductive side, I choose to used it as a topping for a saucy pulled pork sandwich.  Sadly, you won’t find the pulled pork recipe in this post; I’m saving that for later.   I thought I’d get the less interesting component out of the way first and wow you with the sandwich later.

Shredded Carrots

I’m trying to build hype.  Is it working?

I also thought you might like a break from the boozy decadence that has recently invaded my blog, much to the chagrin of my waistband.   I thought this might be a good way to illustrate that I do still possess a small amount of will power and I’m still as health conscious as ever… just ignore the fact that this coleslaw dressing is mayonnaise based.  Okay?

Green Onions

Look!  Green things!  Aren’t you proud?!

I apologize for pulling the whole annoying cliffhanger thing on you, but I promise you’ll get closure eventually.  This won’t be anything like the last episode of My So Called Life. I promise I will not leave you with endless questions that wind up haunting you for an embarrassingly long time.

Seriously!  Did she choose Jordan or Brian?!  Someone has to tell me!

Cilantro Lime Dressing

Not only does this zippy little coleslaw contain all the makings of a damn good slaw, it has a few finer details.  The dressing contains jalapenos and cilantro, the slaw itself is studded with pepitas and the dish is accented with a splash of lime juice that brightens the overall flavor.  The pepitas deliver a different kind of crunch than the cabbage, making for a very satisfying contrast of textures.  I’ve never put nuts or seeds in any of my coleslaws before, but I can guarantee you this will not be the last time I do.  The jalapenos deliver a hint of spiciness, while the cilantro is savory and cooling.  All in all this taste profile makes for a very interesting slaw, one that I will no doubt be repeating over and over again.

Pepitas

This coleslaw was made for the summer and with the summer days threatening to leave us for another whole year, I suggest you strike while the iron is hot (believe me, it really is hot, my air conditioner is broken) and whip this little number up for you and your lucky dinner guests.

Pulled Pork Sandwich with Cilantro Lime Coleslaw

Give it a try!

Cilantro Lime Coleslaw: Serves 12

½ purple cabbage, chopped

½ white cabbage, chopped

2 cups carrots, shredded

½ cup fresh cilantro, finely chopped

12 stalks green onion, sliced

2 jalapenos, diced

1 cup unsalted pepitas

1 cup of buttermilk

½ cup mayonnaise (I used Hellman’s Olive Oil Mayo)

3 tbsp sweet relish

1 tbsp vinegar

Juice of one lime

Salt and Pepper to taste

Directions:

In a large bowl toss cabbage, carrots, green onions and pepitas together until combined. Set aside.

In a small bowl whisk together, mayonnaise, buttermilk, jalapenos, cilantro, lime juice, relish and vinegar until combined.

Pour dressing over the vegetables and toss to combine.

Taste and season with salt and pepper according to preference.

Chill until ready to serve.

Hawaiian Grilled Cheese

Hawaiian Grilled Cheese

Ah, cheese and bread!  Is there anything better? Nothing can rival the simplicity and the level of comfort a buttery, crisp and gooey grilled cheese affords.  I realize I’ve already sung the praises of this simple snack over the equally glorious Open-Faced Warm Mushroom and Brie sandwich, but I cannot contain my love and admiration for this humble slice of culinary bliss.

Pineapple

When cheese, bread, butter and a hot pan come together magical things happen. Since these simple ingredients and implements are all that is required to make a knock out grilled cheese sandwich, the adaptations are endless. One such creation is this sweet, spicy and sharp number that I like to call the Hawaiian Grilled Cheese.

Caramelized Pineapple

You may remember me telling you my beau discovered a love for pineapple this summer. It all started with this Hawaiian pizza. Then, to break the endless and somewhat daunting parade of Hawaiian pizzas I was badgered to prepare, I created this fruitful take on a plate of nachos. Stir-fries studded with pineapple followed and the fruit has since become a staple in our refrigerator; in fact, we gage how badly we need to go to the grocery store based on our pineapple supply.

Jalapenos

After enduring a day that felt like three, I stumbled home horrifically hangry only to find that my beau was in the same state.  The situation was dire so, I knew I had to pull a rabbit out of my hat and fast. Grilled cheese sandwiches (even fancy ones) require less than 15 minutes prep work and less than 10 minutes cook time; in other words, they are weekday perfection.

Pineapple, Cheese, Ham

I caramelized the last bit of pineapple we had in the fridge, grabbed some ham, cheddar cheese and a jalapeno. I placed the whole mess between two pieces of nutty bread and introduced the happy bundle to buttered hot pan. In mere moments I was declared a hero as the golden brown sandwiches found their way to the table. If only all victories could come this easy and taste as sweet.

Pineapple, Cheese, Ham, Jalapeno

Throw some butter and pan and prepare to rid the world of hangriness one Hawaiian Grilled Cheese at a time

Hawaiian Grilled Cheese

Hawaiian Grilled Cheese: Serves 4

8 slices of multigrain bread

¼ pineapple, sliced

2 tbsp brown sugar

4 tbsp butter, divided

1 tbsp olive oil

1 jalapeno, deseeded and sliced

8 slices of deli ham

1-cup sharp cheddar cheese, shredded

Directions:

Heat 2 tbsp of butter in a small pan over medium heat.

Add pineapple and brown sugar and sauté until golden turning once – about 3 minutes per side.

Remove from heat and set aside.

Assemble sandwiches by placing dividing cheese amongst four slices of bread.

Next stack some ham followed by a roughly three slices of pineapple and top with a few jalapeno slices.

Close the sandwich with another slice of bread.

In a large pan heat the rest of the butter and olive oil over medium heat.

Add sandwiches to the pan and fry until golden brown – about 3 minutes per side.

Slide onto a plate and slice diagonally.

Serve immediately with a bowl of piping hot soup.