Leah L Harbottle
Gregory HarbottleSpring In Full Swing
Ah, the relative nature of time…Spring in full swing.
After experiencing what seemed like a 24-month year in 2020, we turn around one day and – just like that – Maui is back!
A surprisingly busy “Spring Break” season reminiscent of pre-Covid times appears to be in full affect. Visitors are arriving, hotels have greatly increased occupancy, restaurants are lively, and best of all, our friends and neighbors are back to work and able to provide for their families once again.
But wait a minute, the pandemic really isn’t quite over yet so why are so many headed to Maui right now? That is a question that remains to be answered. Perhaps people feel more comfortable traveling now that so many have been vaccinated? Perhaps it could have something to do with improved travel protocols. Or it might just be that pent up energy from a crazy year makes a Maui getaway sound like the best idea ever.
Whatever the cause may be, one thing is clear….no matter what happens in the world, people will always have Maui in their hearts and on their minds. Let’s work together to ensure that our new appreciation inspires us to “malama” everything we hold dear about this island.
And to prove Maui makes everything better, check out this month’s recipe for Hawaiian Style Coleslaw.
Hope to see you soon!
Hawaiian Coleslaw
Hawaiian Coleslaw with pineapple, cabbage, carrots, sesame seeds and a ginger-soy lime vinaigrette brings a tropical taste to traditional slaw.
Ingredients
- 1 1/2 cups shredded green cabbage (packed)
- 1 cup shredded red cabbage (packed)
- 1/2 cup grated carrots (packed)
- 1 cup fresh pineapple (diced)
- 2 green onions (sliced)
- 1/4 cup cilantro (minced)
- 1 1/2 Tablespoons fresh ginger (grated)
- 3 Tablespoons rice wine vinegar
- 1 Tablespoon soy sauce
- 1 Tablespoon honey
- 2 teaspoons sesame oil
- 1 lime (juiced)
- Salt (to taste)
- 1 teaspoon black sesame seeds
Instructions
Combine cabbages, carrots, pineapple, green onions and cilantro in a large bowl and set aside.
Add ginger, vinegar, soy sauce, honey, sesame oil and lime juice to a mason jar, shake well to combine, and pour over the slaw. Stir to combine. Season with salt to taste.
Cover and refrigerate at least 30 minutes before eating. Garnish with black sesame seeds.