Pineapple-Jalapeno Coleslaw

This was in a Cooking Light mag but could not find it in the data base, so I added it to my favs.

Yield: 8 servings ( Serving Size: (serving size: 1 cup) )
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  • 1 1/2 tablespoon(s) canola oil
  • 1/4 cup(s) chopped fresh cilantro
  • 1/4 cup(s) chopped fresh mint
  • 3 tablespoon(s) chopped jalapeno pepper
  • 1 teaspoon(s) grated lime rind
  • 1 cup(s) grated peeled carrot
  • 2 cup(s) grated peeled jicama
  • 1/2 teaspoon(s) kosher salt
  • 1/4 cup(s) pineapple juice
  • 1/4 cup(s) seasoned rice vinegar
  • 1 tablespoon(s) sugar
  • 3/4 cup(s) thinly sliced green onion
  • 6 cup(s) thinly sliced napa (chinese) cabbage


  1. 1. Combine first 7 ingredients in a small bowl, stirring with a wisk.
  2. 2. Combine cabbage and remaining ingredients in a large bowl. Pour dressing over cabbage mixture; toss gently to coat. Serve immediately.
May 2010

This recipe is a personal recipe added by Gemstone and has not been tested or endorsed by MyRecipes.

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