Throw some cubed pineapple onto a hot, oiled griddle and watch how within seconds, it becomes enveloped in lacy caramel, thanks to the fruit’s natural sugar. The searing intensifies the pineapple’s sweet, tangy flavor, too.
Seared Napa Cabbage – Pineapple Sesame Dressing
| Serves 6 |
187 calories per serving
- 1 head Napa cabbage, outer leaves removed
- 1 mango
- 8 ounces pineapple, peeled and cubed
- 1 avocado
- 1 – 2 tablespoons vegetable or olive oil (for searing)
- Optional: 8 ounces smoked or roasted ham, cubed; or 8 ounces sliced prosciutto
- Optional: 1/4 cup roasted macadamia nuts, chopped
- Fresh ground pepper to taste
- 1/4 cup toasted sesame oil
- 2 tablespoons pineapple juice
- 1 tablespoons white wine vinegar
- 1 teaspoon fresh minced ginger
- 1/2 teaspoon minced garlic
- 1/8 teaspoon salt
Prepare salad ingredients: Slice the cabbage in half lengthwise, remove the core, and slice each half into 3 pieces, again lengthwise. Place a large frying pan or griddle over medium high heat. Brush each of the cabbage pieces with a little oil, sprinkle lightly with salt, and transfer to the pan. Sear until lightly brown on the cut sides, then transfer to a large serving plate or individual salad plates.
Brush the pan with additional oil. Add the pineapple cubes to the pan and sear, turning occasionally, until brown on two or more sides. Arrange the pineapple over the cabbage. Slice the mango and avocado into cubes and add to the other ingredients. Add the ham or prosciutto, if desired.
Make the dressing: In a small bowl or measuring cup, whisk all of the dressing ingredients together until emulsified. Adjust the amount of salt to taste.
Assemble the salad: Drizzle the dressing over the salad. Add a few grinds of fresh pepper. Garnish with chopped macadamia nuts, if desired. Serve, and enjoy!