Pineapple Jalapeno Coleslaw

Pineapple Jalapeno Coleslaw

Slaw:

1 small head of napa cabbage (light green parts only, sliced thin)
1 small can pineapple, pat dry and chop small, reserve 4 tablespoons juice

2 jalapeno, seeds and membrane removed and chopped fine
2 small carrots grated fine
 

Dressing:
3 tablespoons neutral oil
3 tablespoons white vinegar
3 tablespoons reserved pineapple juice
2 tablespoons granulated sugar
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon celery seed
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Whisk dressing ingredients and set aside. Toss slaw with other ingredients. Taste dressing and adjust seasonings. Add dressing to slaw one hour before serving.