Ingredients
Scale
- 4 cups shredded cabbage
- 1 1/2 cups finely diced pineapple
- 1 cup shredded carrot
- 1/2 red onion, finely diced
- 2 jalapeños, de-seeded and finely diced
- 1/2 bunch cilantro, chopped
- 3 tablespoons white vinegar
- Juice of 1 lime (about 2 tablespoons)
- 3 tablespoons neutral oil
- 1 teaspoon kosher salt
- Black pepper to taste
Instructions
- In a small jar, combine 3 tablespoons white vinegar, juice of 1 lime, 3 tablespoons neutral oil, 1 teaspoon kosher salt, and black pepper to taste. Shake well to emulsify.
- In a large bowl, mix together 4 cups shredded cabbage, 1 ½ cups finely diced pineapple, 1 cup shredded carrot, ½ finely diced red onion, 2 de-seeded and finely diced jalapeños, and ½ bunch chopped cilantro.
- Pour the dressing over the slaw mixture and toss gently with tongs until everything is well-coated.
- Let sit in the refrigerator for about 5-10 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 120
- Sugar: 8g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg