Mango and jicama coleslaw

Mango and jicama coleslaw

  • Preparation Time20 mins
  • Serves6
  • DifficultyEasy
1 lime, zested, juiced
45ml apple cider vinegar
2 tbsps honey
1 red jalapeno pepper, seeded, finely diced
2 semi-ripe mangos, peeled, grated
1 large jicama, peeled, grated
1 bunch coriander, leaves chopped
1 ripe pineapple, peeled, cut into 3 equal rounds

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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