For the dressing, combine the juice from two limes with an
equal amount of rice wine vinegar, a quarter cup of extra virgin olive oil, three
tablespoons of fish sauce, a tablespoon of honey, and salt and pepper to taste.
Cut the skin from half of a ripe pineapple, remove the core,
cut into quarter inch slices, then chop into smallish bite-size pieces. Combine
with a quarter to a half of a thinly sliced green cabbage depending on the size,
some coarsely chopped jicama, scallion, finely minced Thai or serrano pepper,
and a generous amount of finely chopped mint or cilantro.
Add the dressing, toss, and salt and pepper to taste. If it
seems dry, you can always add some more lime juice.
Happy August!
No comments:
Post a Comment