I haven’t been meloncholy at the end of a vacation in such a long time. But this morning, I rose just as the sun was beginning its rise, opened my door to the living room, felt the ocean breeze from the open sliding glass doors kiss me good morning, and felt that feeling at the pit of my stomach. I sat next to my husband on the lana’i, who always rises first, and watched the sun rise over the pines and the ridge, and listened as the ocean murmured its goodbye.
When I was a little girl, I was quick to feel that sadness. Who doesn’t want vacation to last forever? I haven’t felt that in a while, it took me by surprise.
I suppose that is a sign of a good vacation. What will I miss most? I’m not quite sure. But one thing is certain: I’ll miss eating fish at nearly every meal.
I had my fill of mahi-mahi while I was in Maui this week for some much anticipated relaxation with my family. Mahi-mahi in all manner of preparation, I often opted for it, usually the freshest option on the menu. Poolside, my favorite were the fish tacos with flaky chunks of mahi-mahi, and while it was delicious as-is, I couldn’t help but wish I had a generous helping of this Red Cabbage & Jalapeño Slaw to place on top.
I made a huge batch of this spicy slaw a few weeks before we left for our vacation, and it was a wonderfully crunchy side to fish tacos, burgers, pulled pork sandwiches, and grilled meats. So versatile and brilliant in color, it’s an awesome side for so many summer meals, whether you are on vacation or not.
I admit, I’m looking forward to getting back into my own kitchen again. Not having to cook is amazing. But I think I’m ready again. There are some tasty dishes from our trip I can’t wait to try at home. That should hold me over until the next vacation.
Red Cabbage & Jalapeño Slaw
1 small red cabbage, shred (about 8 cups)
1 small red onion, halved and finely sliced
2 cups shredded carrot
2 jalapeños, thinly sliced
1/2 cup chopped cilantro
1/3 cup extra virgin olive oil
3 1/2 tablespoons sherry vinegar
1 teaspoon granulated sugar
freshly ground black pepper
In a large bowl, toss the red cabbage, red onion, carrot, jalapeno and cilantro. In a separate small bowl, whisk together the olive oil, sherry vinegar, and sugar. Season with salt and pepper to taste. Pour the dressing into the slaw and toss. Cover bowl tightly with plastic wrap and chill for at least 30 minutes before serving.
Adapted from <a href="http://http://www.foodandwine.com/recipes/jalapeno-slaw">Jalapeño Slaw</a> via Todd English, Food & Wine (August, 2001).