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Tropical Jicama and Pineapple Coleslaw
Transport yourself to a sun-kissed paradise with this Tropical Jicama and Pineapple Coleslaw! Bursting with vibrant colors and refreshing flavors, this dish combines the crisp crunch of jicama with the sweet, juicy bites of ripe pineapple. The addition of crunchy red cabbage and bright orange carrot enhances both the texture and visual appeal, making it a feast for the eyes as well as the palate. Perfect for summer barbecues, picnics, or as a zesty side to your favorite grilled meats, this coleslaw is a celebration of tropical flavors that will brighten any meal. Historically, coleslaw has roots in ancient Roman times, but this tropical twist gives it a modern flair that will leave your guests raving!
Servings: 6
Ingredients
- Jicama
- 2 cups, peeled and julienned
- Pineapple
- 1 cup, fresh pineapple, diced
- Red cabbage
- 2 cups, shredded
- Carrot
- 1 cup, grated
- Cilantro
- 1/4 cup, chopped
- Lime juice
- 1/4 cup, freshly squeezed
- Honey
- 2 tablespoons
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon
Instructions
- In a large mixing bowl, combine the jicama, pineapple, red cabbage, grated carrot, and chopped cilantro. Gently toss to mix all the ingredients evenly, ensuring a colorful distribution.
- In a separate small bowl, whisk together the lime juice, honey, salt, and black pepper until well combined to create a zesty dressing.
- Pour the dressing over the coleslaw mixture and toss thoroughly to ensure that all the vegetables are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the coleslaw to chill, enhancing the taste.
- Serve chilled as a refreshing side dish to grilled meats or as a vibrant addition to any summer meal.
Dietary Information
Servings: 6 • Dish Type: Side Dish • Prep Time: 20 minutes • Cook Time: 0 minutes • Calories: 120 • Fat: 0g • Carbs: 30g • Protein: 1g • Sodium: 150mg • Sugar: 10g
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