Pineapple-Jalapeno Coleslaw |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 100 |
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A very special coleslaw - for milder heat, seed the jalapeno pepper before chopping it. Ingredients:
1/4 cup pineapple juice |
1/4 cup seasoned rice vinegar |
3 tablespoons jalapeno peppers, chopped |
1 tablespoon sugar |
1 1/2 tablespoons canola oil |
1 tablespoon lime rind, grated |
1/2 teaspoon kosher salt |
6 cups napa cabbage, thinly sliced |
2 cups jicama, peeled, grated |
1 cup carrot, peeled, grated |
3/4 cup green onion, thinly sliced |
1/4 cup fresh cilantro, chopped |
1/4 cup fresh mint, chopped |
Directions:
1. Combine first 7 ingredients in a small bowl, stir with a whisk.
2. Combine cabbage and remaining ingredients on a large bowl. Pour dressing over cabbage mixtuer; toss gently to coat. Serve immediately.
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