Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Spicy Pineapple Slaw By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs Servings: 8 To fast-track this recipe, substitute 5 3/4 cups of coleslaw mix for the cabbage and carrots. Ingredients 5 cups shredded green cabbage (from 1 head) 3 carrots, cut on the bias into very thin rounds (¾ cup) ½ red onion, very thinly sliced (1 cup), rinsed under cold water and patted dry ¾ pineapple, cut into a small dice (3 cups) 2 jalapeno chiles, finely chopped (⅓ cup), ribs and seeds removed for less heat, if desired ½ cup chopped fresh cilantro leaves ¼ cup chopped fresh mint leaves ¼ cup extra-virgin olive oil ⅓ cup fresh lime juice (from 4 limes) Coarse salt and freshly ground pepper Directions In a large bowl, combine cabbage, carrots, onion, pineapple, chiles, cilantro, and mint. Drizzle with oil and lime juice. Season with salt and pepper; toss to combine. Let stand 30 minutes. Toss again before serving. linda xaio Print