Red Meat Allergy Friendly Tropical Pineapple Slaw
Total time30 min
Prep time20 min
Cook time0 min
4.5(20)
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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
- 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.
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