Mound of slaw with lime and pineapple wedges

Crisp and Tropical

Here’s a bright and refreshing change from coleslaw or carrot salad, mixing the snap of jicama, carrots, and red pepper to thin shreds of napa cabbage for a low-fat, low-sodium side dish. An unexpected sweetness comes from mini bits of pineapple, all of it dressed in a mayonnaise base enlivened by honey, garlic, and ginger.

Prep Instructions

  • Yield: 16 (3/4 cup) servings
  • Prep Time: 30 minutes
  • Cook Time: None
  • Total Time: 30 minutes

Recipe Ingredients

  • 4 cups napa cabbage, shredded
  • 3 cups jicama, julienned
  • 2 cups red bell pepper, julienned
  • 1 cup carrot, julienned
  • 2 cups fresh pineapple, diced
  • 2 tablespoons fresh garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/4 cup lime juice
  • 2 tablespoons honey
  • 1/3 cup light mayonnaise
  • 1/8 teaspoon cayenne pepper


  1. In a large bowl combine the napa cabbage, jicama, red bell pepper, carrots and pineapple. Mix well.
  2. Combine the ginger, garlic, lime juice, honey, light mayonnaise and the cayenne to make the dressing.
  3. Fold dressing into the mixture thirty minutes prior to serving.

Nutritional Data

Calories: 55.22
Fat: 1.74 g
Saturated Fat: 0.24 g
Cholesterol: 1.56 mg
Sodium: 37.24 mg
Carbohydrates: 9.12 g
Fiber: 1.77 g
Sugars: 5.14 g
Protein: 0.79 g
© AdventHealth