Tuesday, September 8, 2009

Mexican Pineapple Slaw

1/2 head green cabbage, shredded finely
1 cup shredded carrots
1 red onion, sliced very thinly
1 cup corn kernels, fresh or frozen

Dressing:
2 (or more) jalapenos, minced
2 tbsp fresh pineapple, pureed
1/3 cup light mayonnaise
1 lime, juiced
1 tsp cumin
Salt and pepper to taste

Combine cabbage, carrots, and onion in a large colander and toss with 2 tsp salt. Allow to drain for one hour, then rinse and squeeze dry.

Meanwhile, mix together remaining ingredients. Toss with wilted vegetables, corn, salt and pepper to taste, chill, and serve.

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