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Pineapple and Jicama Slaw

Demonstrated by: Chef Chip Hawkins from the Renaissance Ilikai Waikiki Hotel.
Pacific Rim Cuisine with a Twist on March 1, 2003.

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Ingredients:

Pineapple and Jicama Slaw

  • 1/4 fresh pineapple, pared and cut into 1/2-inch slices
  • Cooking spray
  • 1/2 cup fat free honey-mustard dressing
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon Vietnamese fish sauce (nam pla)
  • 1/4 cup chopped Chinese parsley
  • 2 tablespoons slivered red bell pepper
  • 1 small jicama (chop suey yam), pared and cut into 3-inch long slivers

Directions:

  1. Preheat electric oven to 500°F.
  2. Spray baking sheet and both sides of pineapple slices with cooking spray.
  3. Place slices on a baking sheet and bake for 15 minutes.
  4. Remove from oven; turn pineapple slices over and cool.
  5. In a medium bowl, whisk together honey-mustard dressing, cumin, and fish sauce.
  6. Cut cooled pineapple slices into small pieces.
  7. Add Chinese parsley, red bell pepper, and jicama; toss with dressing mixture; chill well before serving.

Makes 4 servings.

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