This is a seriously tasty slaw. The heat from the jalapeño is balanced by the sweetness of the pineapple juice. The veggies are crunchy and refreshing. This was a huge hit at the Supper Club, and I know we’ll be making it again.
Cooking Light July 2006
For milder heat, seed the jalapeño pepper before chopping it.
¼ cup pineapple juice
¼ cup seasoned rice vinegar
3 tablespoons chopped jalapeño pepper
1 tablespoon sugar
1 ½ tablespoons canola oil
1 teaspoon grated lime rind
½ teaspoon kosher salt
6 cups thinly sliced napa (Chinese) cabbage
2 cups grated peeled jicama
1 cup grated peeled carrot
¾ cup thinly sliced green onions
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
Combine first 7 ingredients in a small bowl, stirring with a whisk.
Combine cabbage and remaining ingredients in a large bowl. Pour dressing
over cabbage mixture; toss gently to coat. Serve immediately.
Yield: 8 servings (serving size: 1 cup)
MacGourmet Rating: 5 Stars