Something weird happened when I was in Maui, I ate some Cole Slaw I actually liked. I know it is weird – a Southerner who doesn’t like Cole Slaw. The go to side dish for everything from BarBQue to Fried Fish dinner, the most popular salad next to potato? Yes, I did not like it.
The Paia Fish Market in Paia, Maui is probably my husband’s favorite restaurant on the planet. The Mahi Burger is the iconic dish on the menu-all other fish sandwiches are compared against this one and not one has measured up, yet. This particular Mahi burger has grilled Mahi, lightly seasoned, grated CoJack cheese, a slice of perfect tomato and cole slaw, served with a slice of lemon.
The Paia Fishmarket Cole Slaw is the perfect topping for their Mahi Burger. It took me a few years and attempts to come up with a reasonable facsimile. They use Napa Cabbage in their slaw, and I agree it makes a better slaw being a bit sweeter than plain old green cabbage. They use fresh Tarragon as well, however, growing French Tarragon in South Florida is nearly impossible so I use Dill and Parsley.
Here is the recipe: This will serve 4
Cole Slaw – Hawaiian Style
1/2 small head of Green Cabbage (or Napa), sliced, not grated
1/4 cup Mayonnaise (I like Olive Oil Mayo)
1 Tablespoon Apple Cider Vinegar
1 tsp. sugar (washed raw sugar)
1 Tablespoon fresh parsley and dill, chopped coarsely
1/2 Kosher Dill Spear Pickle
Black Pepper, freshly ground, to taste
Mix dressing until sugar dissolves, then pour over sliced Cabbage.