Barbs Pineapple Cabbage Salsa Recipes

PINEAPPLE-MARINATED SALMON WITH ASIAN CABBAGE SALAD

Steps:

• Bring pineapple juice to boil in large saucepan over high heat. Reduce heat to medium-low and cook until reduced to 3 cups, about 20 minutes. Transfer juice to bowl; cool. Stir soy sauce into marinade.
• Place fish in single layer in two 15x10x2-inch glass baking dishes. Pour pineapple marinade over fish, dividing equally. Cover and refrigerate 3 hours.
• Preheat oven to 450°F. Spray 2 large rimmed baking sheets with nonstick spray. Remove fish from marinade; shake off excess. Reserve marinade. Place fish, flat side down, on sheets. Bake until just cooked through, about 4 minutes. Using spatula, carefully transfer to platter.
• Meanwhile, simmer reserved marinade in medium saucepan over medium heat until reduced to 1 cup, about 15 minutes. Brush fish with marinade. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.) Sprinkle with sesame seeds; serve with cabbage salad.

CABBAGE PINEAPPLE SALAD

Steps:

• 1. Slice the cabbage thin and place in bowl
• 2. Drain juice, then scatter chunks of pineapple over cabbage
• 3. Toss in chopped pecans
• 4. Make a dressing with sour cream, mayonnaise, lemon juice, and sugar to taste
• 5. Toss with dressing just before serving

CABBAGE AND PINEAPPLE SALAD

Steps:

• Cut the cabbage into very fine strips. Rinse, spin dry and mix with a little salt. Let sit for 30 minutes.
• Meanwhile rinse and finely chop the celery. Rinse the lettuce, pluck into bite-sized pieces and spin dry. Cut pineapple into pieces.
• Rinse the cabbage with cold water and spin dry. In a large bowl, mix together the vinegar, salt, pepper and oil. Add all prepared salad ingredients, mix and arrange on plates.
• Mix the crème legere with orange juice and maple syrup. Serve alongside the salad.

BARB'S PINEAPPLE CABBAGE SALSA

Steps:

• 1. Take first 7 ingredients and process in food processor until desired consistancy. Add remaining ingredients taste and adjust seasonings. Refrigerate 24 hours for flavors to blend

WARM CABBAGE WITH PINEAPPLE AND PEANUTS

Steps:

• Heat about a tablespoon of oil in a large skillet. Add the pineapple chunks to the hot oil, stirring so they don't burn ( you do want the pineapple to brown slightly).
• Add the onion, herbs and peanuts and fry for 2 more minutes. Taste the pineapple and add the honey if you need to at this time.
• Toss in the cabbage and sprinkle on a little salt and pepper. Stir for about 4-6 minutes until the cabbage is linghtly cooked. Then serve with rice.

SPICY PINEAPPLE SLAW

Steps:

• In a large bowl, combine cabbage, carrots, onion, pineapple, chiles, cilantro, and mint. Drizzle with oil and lime juice.
• Season with salt and pepper; toss to combine. Let stand 30 minutes. Toss again before serving.

PINEAPPLE CABBAGE SAUTE

Steps:

• Drain pineapple, reserving 1 tablespoon juice; set aside. In a large skillet, saute cabbage in oil for 5-8 minutes or until crisp-tender. Add the salad dressing, pepper and reserved pineapple and juice. Cook for 1 minute or until heated through.

BARB'S GUINNESS®-N-CABBAGE DELIGHT

Steps:

• Heat the pumpkin seed oil in a skillet over medium-high heat. Place shallots and ginger in the skillet, and cook until tender. Mix in red cabbage and napa cabbage, and cook about 2 minutes. Pour in the beer. Season with salt and pepper. Reduce heat to medium, cover skillet, and continue cooking 5 minutes, or until cabbage is tender.

PINEAPPLE-CABBAGE SALAD

Steps:

• Soak shredded cabbage in salted water (boiling water).
• Drain.
• Add grated pineapple and other ingredients and toss.
• Serve with meat dishes.