Mango and jicama coleslaw

Step 1

In a large bowl, whisk together lime juice, zest, apple cider vinegar, honey, jalapeno, salt and pepper, to taste. Add the mango, jicama and coriander, and chill for 15-30 minutes.

Step 2

Cut each pineapple section in half and remove core, so you have six canoe-like pieces.

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• 1 lime, zested, juiced

• 45ml apple cider vinegar

• 2 tbsps honey

• 1 red jalapeno pepper, seeded, finely diced

• Salt

• 2 semi-ripe mangos, peeled, grated

• 1 large jicama, peeled, grated

• 1 bunch coriander, leaves chopped

• 1 ripe pineapple, peeled, cut into 3 equal rounds