Mango and jicama coleslaw
Ingredients
Method
1) In a large bowl, whisk together lime juice, zest, apple cider vinegar, honey, jalapeno, salt and pepper, to taste. Add the mango, jicama and coriander, and chill for 15-30 minutes.
2) Cut each pineapple section in half and remove core, so you have six canoe-like pieces.
To serve, place pineapple canoes on a plate and top with mango-jicama mixture.
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Overall Rating:
4.50
(15)
