Name: Hot Pink Coconut Slaw
Prep time: 25 min
Total time: 25 min
Yield: 6
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

Hot Pink Coconut Slaw

This hot pink slaw is totally irresistible, thanks to—surprise—coconut! If you like coconut, you're going to love this nutrient-dense coleslaw/side salad. Recipe yields 6 side servings (about 1 cup each).

25 min total 25 min prep 6 155 cal

Instructions

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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.