Asian Slaw Over Sliced Pineapple
1 medium, golden-variety, peeled and cored
Shredded red cabbage
1 oz, thickly shredded
1 cup(s), peeled and cut into matchsticks (about 1/4 medium jicama)
¾ cup(s), fresh, coarsely chopped
½ cup(s), sliced
Rice wine vinegar
¼ pinch, freshly ground
2 tbsp(s), toasted
Fresh lime juice
1 tbsp(s), optional
- Cut six 1/2-inch-thick slices from pineapple; set aside.
- 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.
- 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.