Hot Pink Coconut Slaw
Total Time
25 minutes
Prep Time
25 minutes
Cook Time
0 minutes
Rating
4.9 out of 5 stars
(30)
Ingredients
6 servings
- ¼ cup lime juice (about 1 large lime)
- ¼ cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- ½ teaspoon salt
- 1 small-to-medium red onion, thinly sliced (2 cups)
- 4 cups thinly sliced purple cabbage (about ½ medium cabbage)
- 1 cup thinly sliced radishes (about 5 large) or shredded carrots
- 1 small jalapeño, seeds and membranes removed, chopped
- ½ cup chopped cilantro
- 1 cup large unsweetened coconut flakes or ¾ cup unsweetened shredded coconut
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Preparation
Step 1
In a large serving bowl, combine the lime juice, vinegar, olive oil, honey and salt. Add the remaining ingredients and toss to combine.
Step 2
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.
Step 3
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.
Step 4
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Chef's notes
Recipe inspired by Hola Arepa in Minneapolis.
Make it vegan:
Use maple syrup instead of honey.
