Fiesta Coleslaw With Mango And Jicama Recipes

FIESTA COLESLAW

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk mayonnaise, vinegar, sugar and seasonings. Pour over coleslaw mixture; toss to coat., Refrigerate, covered, until serving. If desired, serve with lime wedges.

MANGO AND JICAMA SLAW

Steps:

• In a large bowl, whisk together lime juice, zest, apple cider vinegar, honey, jalapeno, salt and pepper, to taste. Add the mango, jicama and cilantro, and chill 15 to 30 minutes. Cut each pineapple section in half and remove core, so you have 6 canoe-like pieces. To serve, place pineapple canoes on a plate and top with mango-jicama mixture.

JICAMA-MANGO SLAW

Steps:

• Toss julienned mango and jicama, red onion, radish and cilantro; add cumin, salt and cayenne. Drizzle with olive oil and lime juice.
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FIESTA COLESLAW

Steps:

• Combine all ingredients into a large bowl making sure the cabbage and other ingredients are thoroughly incorporated.
• Transfer coleslaw to an airtight container and store in the refrigerator no longer than two days to maintain freshness.
• Note: Add 1-2 tablespoons of diced roasted red pepper for added color.