Asian Slaw Over Sliced Pineapple
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.
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(es), 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.
This slaw tastes best shortly after it's made. If you want to make it ahead, prep the fruit and vegetables, put them in bowls in the refrigerator and then toss with the vinegar, oil, salt and pepper just before serving.