Cinco de Mayo Slaw

Bright, crunchy, and a little sweet from fresh pineapple, this slaw is a fiesta of textures — cabbage, jicama, black beans, and cilantro, all tossed in a tangy lime-jalapeño dressing. A fun, colorful side for any gathering, not just Cinco de Mayo.
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Prep Time 20 minutes
Total Time 20 minutes
Course: Salad
Cuisine: Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Dressing
  • ½ cup vegan mayo
  • ¼ cup extra virgin olive oil
  • Zest and juice of 1 lime (about 2 tablespoons juice)
  • Juice of 1 lemon (about 2 tablespoons)
  • 2 teaspoons cumin seeds, lightly toasted (optional)
  • 1–2 teaspoons minced jalapeño, seeded, plus more to taste
  • Salt and pepper, to taste
Slaw
  • 4 cups shredded green cabbage (about ½ small head)
  • 1 carrot, shredded
  • Scant ½ cup chopped green onions
  • 1½ cups shredded jicama
  • 1½ cups black beans, rinsed and drained
  • 1½ cups shredded fresh pineapple
  • ½ cup chopped cilantro
  • Pinch of salt

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife
  • Box grater (for carrot)
  • Citrus zester
  • Citrus juicer

Method
 

  1. Whisk together the dressing ingredients. Combine slaw ingredients in a large bowl, add about ¾ of the dressing, and toss. Add more dressing, lime juice, salt, and pepper to taste. Cover and chill at least 15 minutes before serving.

Notes

Serves 4 as a side, 2 as a main. Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.

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