Pineapple Coleslaw

• portionen: 6 servings
• aktive zeit: 15 minutes
• gesamtzeit: 15 minutes

Zutaten

3 tablespoons white vinegar

Juice of 1 lime (about 2 tablespoons)

3 tablespoons neutral oil

1 teaspoon kosher salt

Black pepper (to taste)

4 cups shredded cabbage (1/2 small head)

1 1/2 cup finely diced pineapple*

1 cup shredded carrot

1/2 red onion (fine dice)

2 jalapeños (de-seeded and finely diced)

1/2 bunch cilantro (stems and leaves finely chopped)

Anweisungen

Make the Vinaigrette: Add the vinegar, lime juice, oil, salt, and pepper to a small jar. Seal the jar and shake well, until emulsified. Set aside.

Combine: Add the cabbage, pineapple, carrot, red onion, jalapeño, and cilantro to a large bowl. Pour the dressing over the slaw and mix well with tongs.

Serve & Store: Let the slaw sit for 5-10 minutes (preferably in the fridge) before serving to allow all flavors to combine. Serve chilled; store leftovers in the fridge for up to 5 days.

Nährwertangaben

• Kalorien: 108 kcal
• Gesamtfett: 7 g
• Gesättigtes Fett: 1 g
• Ungesättigtes Fett: 6 g
• Transfett: 0.05 g
• Natrium: 495 mg
• Gesamtkohlenhydrate: 11 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 7 g
• Eiweiß: 1 g