Mango and jicama coleslaw

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Ingredients

  • 1 lime, zested, juiced
  • 45ml apple cider vinegar
  • 2 tbsps honey
  • 1 red jalapeno pepper, seeded, finely diced
  • Salt
  • 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

Use imperial measurements

Method

How to make Mango and jicama coleslaw


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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