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Pineapple-Jalapeño Coleslaw

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

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