Tropical Slaw


  • ¼ cup Bella Oliva Golden Pineapple White Balsamic Vinegar
  • ¼ cup Bella Oliva Persian Lime EVOO
  • Zest and juice of 1 lime
  • 1 tablespoon agave nectar or honey
  • 1/2 cup chopped cilantro
  • Sea salt and freshly ground black pepper, to taste
  • 1 medium jicama, peeled and cut into a thin julienne
  • 3 carrots, peeled and cut into a thin julienne
  • 1 bag shredded cabbage for coleslaw
  • 3 scallons chopped

Whisk the balsamic vinegar, olive oil, lime juice, agave nectar, cilantro, salt and pepper in a large bowl. Add the remaining ingredients and toss well and stand for at least 2 hours then refrigerate for at least 2 hours. Serves 6-8.

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