THAI CHILE AND LIME SLAW
Napoleon's Everyday Gourmet Grilling
by Ted Reader
Serves 6 to 8
Prep Time: 45 minutes
Marinade Time: 1 hour
Cook Time: 10 minutes
• 4 green onions, thinly sliced on the diagonal
• 2 carrots, shredded
• 1 small green cabbage, thinly sliced
• 1 ripe mango, peeled, pitted, and diced
• 1 medium red onion, thinly sliced
• 2 cups fresh pineapple, diced
• 2 fresh limes, peeled, white removed, and coarsely chopped
• 2 tbsp chopped fresh cilantro
• 3 slices, 1/2-inch thick, fresh pineapple
• 1/4 cup spiced rum
• 1/4 cup pineapple juice
• 3 tbsp freshly squeezed lime juice
• 3 tbsp liquid honey
• 1-2 red chiles, seeded and minced
• 1 green onion, finely chopped
• 1 tbsp finely chopped shallot
• 2 tsp peeled grated fresh ginger
• 1 tbsp chopped fresh cilantro, chopped
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black
• pepper to taste
Combine the green onions, carrots, cabbage, mango, red onion, diced pineapple, limes, and cilantro in a large bowl. Mix well, cover, and refrigerate while making the vinaigrette.
Place the pineapple slices in a nonreactive bowl and pour the spiced rum over. Marinate for at least 1 hour.
Preheat grill to medium-high (450°F/230°C).
Reserving rum marinade, grill pineapple slices for 3 to 5 minutes per side. Remove pineapple slices from grill when lightly charred and tender. Cool slightly to handle and chop finely.
Whisk together the pineapple, reserved rum, pineapple juice, lime juice, honey, chiles, green onion, shallot, ginger, and cilantro in a medium bowl. Whisk the oil into the mixture in a slow, steady stream to form a smooth emulsion. Season to taste with salt and pepper. Makes about 3 cups vinaigrette.
Toss the cabbage mixture with 1 cup or more of the vinaigrette. Cover and refrigerate until ready to serve. Refrigerate leftover vinaigrette for up to 2 weeks.