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Pineapple-Jalapeño Coleslaw

Pineapple-Jalapeño Coleslaw

For milder heat, seed the jalapeño pepper before chopping it.

Cooking Light JULY 2006

  • Yield: 8 servings (serving size: 1 cup)

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 34%
  • Fat: 2.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 1.2g
  • Carbohydrate: 11.2g
  • Fiber: 3.3g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 139mg
  • Calcium: 58mg
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Pineapple-Jalapeño Coleslaw recipe

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