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.

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Servings: 4

Prep Time: 00:10

Cook Time: 00:00

Main Ingredients

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.

Additional Notes

I like to make this slaw a day ahead of time so the ingredients can really mix and mingle nicely.

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