Pineapple-Jalapeño Coleslaw

Cooking Light
For milder heat, seed the jalapeño pepper before chopping it.
8 servings (serving size: 1 cup)


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1/4 cup pineapple juice
1/4 cup seasoned rice vinegar
3 tablespoons chopped jalapeño pepper
1 tablespoon sugar
1 1/2 tablespoons canola oil
1 teaspoon grated lime rind
1/2 teaspoon kosher salt
6 cups thinly sliced napa (Chinese) cabbage
2 cups grated peeled jicama
1 cup grated peeled carrot
3/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint


Combine first 7 ingredients in a small bowl, stirring with a whisk.

Combine cabbage and remaining ingredients in a large bowl. Pour dressing over cabbage mixture; toss gently to coat. Serve immediately.

Created date

June 2006

Nutritional Information

Calories 72
Caloriesfromfat 34 %
Fat 2.7 g
Satfat 0.2 g
Monofat 1.6 g
Polyfat 0.8 g
Protein 1.2 g
Carbohydrate 11.2 g
Fiber 3.3 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 139 mg
Calcium 58 mg