Fish Free Tropical Pineapple Slaw
Total time30 min
Prep time20 min
Cook time0 min
4.5(20)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 large carrot, peeled and grated
- 1 cup fresh pineapple, cut into small chunks
- 1 cup fresh mango, diced
- 3 scallions, thinly sliced (green tops only)
- ¼ cup fresh cilantro leaves, roughly chopped
For the dressing
- ¼ cup full-fat coconut milk
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp coconut aminos
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp fine sea salt, plus more to taste
For serving
- 1 tbsp fresh mint leaves, torn (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the coconut milk, lime juice, coconut aminos, honey, grated ginger, turmeric, and 1/4 tsp salt until smooth and evenly combined.
- 2
In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrot, pineapple chunks, diced mango, scallion greens, and cilantro.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!