Mango and jicama slaw

  • 1 lime, zested and juiced
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 red jalapeno, seeded and finely diced Salt
  • 2 semi-ripe mangos, peeled and grated
  • 1 large jicama, peeled and grated
  • 1 bunch coriander, leaves chopped
  • 1 ripe pineapple, peeled and 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 15 to 30 minutes.

2) Cut each pineapple section in half and remove core, so you have 6 canoe-like pieces.

3) To serve, place pineapple canoes on a plate and top with mango-jicama mixture.

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