Asian Slaw Over Sliced Pineapple
1
Points®
Total time: 16 min • Prep: 16 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
This colourful dish makes a nice first course or BBQ side. Spice it up with minced jalapenos or a shot or two of hot sauce.
Ingredients
Pineapple
1 medium, golden-variety, peeled and cored
Shredded red cabbage
2 cup(s)
Shredded carrots
1 oz, thickly shredded
Uncooked jicama
1 cup(s), peeled and cut into matchsticks (about 1/4 medium jicama)
Cilantro
¾ cup(s), fresh, coarsely chopped
Uncooked scallions
½ cup(s), sliced
Rice wine vinegar
3 tbsp(s)
Canola oil
2 tsp(s)
Table salt
½ tsp(s)
Black pepper
¼ pinch(es), freshly ground
Sesame seeds
2 tbsp(s), toasted
Fresh lime juice
1 tbsp(s), optional
Instructions
1
Cut six 1/2-inch-thick slices from pineapple; set aside.
2
Dice remaining pineapple (you should have about 1 cup); place in a large bowl. Add cabbage, carrots, jicama, cilantro, scallions, vinegar, oil, salt and pepper; toss to mix and coat. Let stand a few minutes for flavors to blend.
3
Arrange pineapple slices on a serving platter or 6 serving plates; top with slaw and sprinkle with sesame seeds (and lime juice, if desired). Yields 1 pineapple slice, about 1 cup slaw and 1 teaspoon sesame seeds per serving.
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