Coconut Slaw

March is in full swing and two of the foods in season are radishes and cabbage. I thought it would be fun to share a tasty, eye-catching (because food is more fun when it’s pretty) and different type of cabbage recipe. It’s a slaw, which I feel like you commonly see cabbage in that form, but it has some different ingredients and it ends up looking hot pink (cool, right?!). Maybe you’ve got a daughter at home that’s really into Pinkalicious and you need to round up some more pink foods or you want to pack color themed lunched for school? Who knows, but this is a fun spin on cabbage and it’s healthy, so why not?

 

 

INGREDIENTS
  • 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

 

 

INSTRUCTIONS
  1. In a large serving bowl, combine the lime juice, vinegar, olive oil, honey and salt. Add the remaining ingredients and toss to combine.
  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.
  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.

 

 

Thanks to Cookie and Kate for this fun recipe!

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