This hot pink slaw is totally irresistible, thanks to—surprise—coconut! If you like coconut, you’re going to love this nutrient-dense coleslaw/side salad. Recipe yields 6 side servings (about 1 cup each).
1/4 cup lime juice (about 1 large lime)
1/4 cup apple cider vinegar
2 tablespoons olive oil
1 tablespoon honey or maple syrup
1/2 teaspoon salt
1 small-to-medium red onion, thinly sliced (2 cups)
4 cups thinly sliced purple cabbage (about 1/2 medium cabbage)
1 cup thinly sliced radishes (about 5 large) or shredded carrots
1 small jalapeño, seeds and membranes removed, chopped
In a large serving bowl, combine the lime juice, vinegar, olive oil, honey and salt. Add the remaining ingredients and toss to combine.
Set aside for 20 minutes, tossing occasionally. It will seem like you don’t have nearly enough liquid, but be patient—the produce will release liquid as it marinates.
Taste, and add additional salt if necessary (I usually add another 1/4 teaspoon). This salad is best served between 20 minutes to 3 hours after preparing, but it will keep for up to 3 to 4 days in the fridge.
Recipe inspired by Hola Arepa in Minneapolis.
Make it vegan: Use maple syrup instead of honey.
▸ Nutrition Information
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