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Pineapple Jicama Slaw
Cole slaw gets a healthy makeover with pineapple and jicama. Mayo gets replaced with coconut milk, making this slaw paleo-friendly. It's the perfect addition to your next backyard barbecue.
Prep Time: 00:10
Cook Time: 00:00
1 Bag cabbage or broccoli slaw
1 cup jicama, diced
1 cup pineapple, diced
1/3 cup cilantro, chopped
1 t tajin or seasoning salt
3 t pineapple juice
3 t coconut milk
1Combine first four ingredients in large mixing bowl.
2In a separate bowl, mix salt, pineapple juice, and coconut milk until combined. Pour over slaw.
3Mix dressing into slaw until coated. For tastiest results, allow slaw to marinate for 1 hour.
I like to make this slaw a day ahead of time so the ingredients can really mix and mingle nicely.
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