It's the time of year for grilling and BBQ. It's always a challenge to find a side or salad to pair with the big, bold flavors that come off the grill and out of the smoker. This is a favorite of mine as the heat of the jalapeño and the bright acidity of the lime and orange juice pairs perfectly with any grilled or smoked meat.
I like to cheat with this recipe. While the original recipe called for using a large head of cabbage, I prefer to buy the pre-washed and pre-sliced cabbage available in bags in the produce section. I buy the tri-color slaw, which contains red and green cabbage along with carrot. A bag holds five cups, so two bags gets the job done for this recipe.
For the salad
10 cups thinly sliced cabbage (about one large head)
1 1/2 cups coarsely chopped fresh cilantro (stems and all)
2 medium jalapeño peppers, seeded and minced
2 teaspoons coarse sea salt
1/2 tsp freshly ground black pepper
For the dressing