Asian Slaw Over Sliced Pineapple

Total Time
18 min
18 min
0 min
This colorful 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

2 cup(s)

shredded carrot(s)

1 cup(s), thickly shredded

uncooked jicama

1 cup(s), peeled and cut into matchsticks (about 1/4 medium jicama)


¾ cup(s), fresh, coarsely chopped

uncooked scallion(s)

½ cup(s), sliced

rice wine vinegar

3 Tbsp

canola oil

2 tsp

table salt

½ tsp

black pepper

¼ tsp, freshly ground

sesame seeds

2 Tbsp, toasted

fresh lime juice

1 Tbsp


  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.


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.

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