Cinco de Mayo Slaw
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...
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Ingredients
- 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
- pepper
- 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
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