This vibrant, tangy slaw is bursting with colour and flavour! Perfect for a refreshing side dish, this slaw is quick to prepare and can be made in advance, making it an ideal addition to any meal. Let the ingredients marinate for a bit, and you'll have a tangy, crunchy treat that’s sure to impress!
Hot Pink Coconut Slaw
¼ cup lime juice
¼ cup apple cider vinegar
2 Tbsp olive oil
1 Tbsp honey or maple syrup
½ tsp salt
1 medium red onion
4 cups purple cabbage, thinly sliced
1 cup radishes, thinly sliced
1 small jalapeño, seeds removed
½ cup cilantro
1 cup coconut flakes
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In a large serving bowl, combine the lime juice, vinegar, olive oil, honey & salt. Add the remaining ingredients & 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 & add additional salt if necessary (¼ teaspoon). This salad is best served between 20 minutes to 3 hours after preparing, but will keep for up to 3-4 days in the fridge.
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