Recipe for Crunchy Jicama, Cabbage and Pineapple Slaw

Salads Crisp and Tropical

Here’s a bright and refreshing change from coleslaw or carrot salad, mixing the snap of jicama, carrots, and red pepper to thin shreds of napa cabbage for a low-fat, low-sodium side dish. An unexpected sweetness comes from mini bits of pineapple, all of it dressed in a mayonnaise base enlivened by honey, garlic, and ginger.

Crunchy Jicama, Cabbage and Pineapple Slaw

Recipe courtesy of
  • Chef Edwin Cabrera

Prep Instructions

  • Yield: 16 (3/4 cup) servings
  • Prep Time:
  • Cook Time: None
  • Total Time:

Recipe Ingredients

  • 4 cups napa cabbage, shredded
  • 3 cups jicama, julienned
  • 2 cups red bell pepper, julienned
  • 1 cup carrot, julienned
  • 2 cups fresh pineapple, diced
  • 2 tablespoons fresh garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/4 cup lime juice
  • 2 tablespoons honey
  • 1/3 cup light mayonnaise
  • 1/8 teaspoon cayenne pepper

Instructions

  1. In a large bowl combine the napa cabbage, jicama, red bell pepper, carrots and pineapple. Mix well.
  2. Combine the ginger, garlic, lime juice, honey, light mayonnaise and the cayenne to make the dressing.
  3. Fold dressing into the mixture thirty minutes prior to serving.

Category Tags

Diabetes-friendly
Gluten-free
Low carbohydrate / low sugar
Low fat / low saturated fat
Low sodium
Peanut-free
Salads
Tree nut-free
Vegetarian

Nutritional Data

Calories: 55.22
Fat: 1.74 g
Saturated Fat: 0.24 g
Cholesterol: 1.56 mg
Sodium: 37.24 mg
Carbohydrates: 9.12 g
Fiber: 1.77 g
Sugars: 5.14 g
Protein: 0.79 g
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