Sunday, June 10, 2012

Asian Slaw over Sliced Pineapple

  • 1 medium pineapple, golden variety, peeled and cored
  • 2 cups shredded red cabbage
  • 1 cup shredded carrot
  • 1 cup uncooked jicama, peeled and cut into matchsticks (about 1/4 medium jicama)
  • 3/4 cup fresh cilantro, coarsely chopped
  • 1/2 cup scallions, sliced
  • 3 tbsp rice wine vinegar
  • 2 tsp canola oil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepepr
  • 2 tbsp toasted sesame seeds
  • 1 tbsp fresh lime juice
Makes 6 Servings
  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.

Note: This recipe appears on I have really become to love slaws and salads and I was craving Asian food  and pineapple today and this slaw totally hit the spot.This slaw was cool, refershing and hit the spot. It may look like a hot mess but it tastes delicious. Jicama is a sweet root vegetable that can be eaten raw and commonly found in salads. Jicama has the texture of a potato and sort of tastes like an apple. I also recommend grilling the 6 thick slices of pineapple because grilled pineapple is so heavenly delicious. I totally recommend servings this dish to family and friends because it's packed with flavor and it's fresh. If your guests include Iron Chef Morimoto and Super Chef Ming Tsai, they will be very proud of you that you made this dish, I promise.

Asian Slaw Over Sliced Pineapple

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