Asian slaw over sliced pineapple
1
Points®
Total time: 18 min • Prep: 18 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
This colorful, gorgeous-looking coleslaw dish makes for a nice first course or BBQ side. You'll find yourself making it whenever you have a pineapple handy. Along with the pineapple, the slaw features red cabbage, carrots, jicama, and scallions. Feel free to spice it up with minced jalapenos or a shot or two of hot sauce. Just keep in mind that this slaw tastes best shortly after it's made. If you want to make it ahead, you need to first 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.
Ingredients
Pineapple
1 medium, golden-variety, peeled and cored
Shredded red cabbage
2 cup(s)
Shredded carrots
1 cup(s), thickly shredded
Jicama
1 cup(s), peeled and cut into matchsticks (about 1/4 medium jicama)
Cilantro
¾ cup(s), fresh, coarsely chopped
Scallions
½ cup(s), chopped or sliced, 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
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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