Baja Summer Slaw

This bright and colorful salad is a wonderful addition to a summer barbecue. It's packed with tropical flavors and its vague sweetness is a perfect foil for the smoky and spicy flavors that come off a grill. The salad is based on one that was served with seafood, particularly shrimp and lobster, when Bob and I were trekking through Baja Mexico, a very long time ago. We were without chick or child at the time and our spirit of adventure was far larger than our wallets. The Baja had not yet been discovered, so it was still possible to explore the peninsula and the Sea of Cortez on the cheap. We camped and cooked on open fires and every so often we'd dine out. My entree on those occasions was always shellfish because it was fresh and abundant and you could watch it being prepared. Were it not for its freshness, that would have been a strange choice. Pacific lobster, at least in my opinion, lacks the flavor of its Atlantic cousin. It needs something to perk it up and slaws or salads of this type really did the trick. I've fashioned a recipe of sorts for you, but as you read through the ingredients you'll see how you might be able to play with it. I love the freshness of this salad and I think you will, too. It's very easy to make and you can be as creative with the ingredients as you like. It is a lovely slaw, but I must admit I miss the dash of adventure we added all those years ago. Perhaps you can add your own. Here's the recipe.

Baja Summer Slaw...from the kitchen of One Perfect Bite

Ingredients:

1/4 cup pineapple juice from canned pineapple tidbits

2 tablespoons olive oil

1 tablespoon lime juice

1/2 teaspoon ground cumin

1/8 teaspoon sugar

1/4 teaspoon salt

1 (10-oz.) bag very finely shredded cabbage (angel hair)

1 (8-oz.) can pineapple tidbits packed in pineapple juice

1 cup diced papaya or mango

1 cup diced sweet red bell pepper

1 small jalapeno pepper, finely chopped with seeds and ribs removed

1/4 cup minced cilantro

Salt and pepper

Directions:

1) In a jar with a tight-fitting lid, combine pineapple juice, oil, lime juice, cilantro, cumin,sugar and salt in a jar with a tight fitting lid. Shake well.

2) Combine cabbage, pineapple, papaya, bell pepper, and jalapeno pepper in a large bowl. Drizzle with dressing and toss to coat. Cover and refrigerate for at least 2 hours. Add cilantro and stir just before serving. Yield: 6 servings.