Hot Pink Coconut Slaw

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 ¼ 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.