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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
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