Ingredients

• 10 ounces coleslaw mix
• 1/4 cup green onions
• 1 cup red bell pepper
• 1/2 cup fresh cilantro
• 1 tablespoon jalapeno pepper
• 3 tablespoons extra virgin olive oil
• 1/4 cup pineapple juice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1-1/2 teaspoons ground cumin
• 1 tablespoon sugar
• 2 tablespoons red wine vinegar
• 1/3 cup mayonnaise 

Preparation

1. Chop green onions, bell pepper and cilantro. Seed and mince jalapeno pepper.
2. In a large bowl combine coleslaw mix with the onion, bell pepper, jalapeno, and cilantro.
3. In a medium bowl combine all remaining ingredients and mix well.
4. Pour over cabbage mixture and toss well to combine.
5. Cover and refrigerate at least 2 hours before serving.

Helpful hints

• Look for a package of coleslaw mix with shredded cabbage and carrots.
• Make enough for leftovers. Mexican Coleslaw is even better the second day.
• Adjust hot peppers to your taste.
• Use low-fat mayonnaise to reduce fat to 6 grams per serving.