Tropical Slaw Recipe

1. Shred the green and red cabbage thinly. Aim for even, bite-sized strips so the dressing coats well and texture is consistent.

2. Peel and julienne or grate the carrot. Thinly slice the red bell pepper and green onions. Roughly chop the cilantro.

3. Dice the mango and pineapple into roughly 1/2-inch pieces. If using canned pineapple, drain well and pat dry so it doesn’t water down the slaw.

4. Place macadamia nuts (or peanuts) in a dry skillet over medium heat. Toast, stirring frequently, 3–5 minutes until fragrant and lightly browned. Remove and let cool, then roughly chop if whole.

5. In the same skillet, add shredded coconut and toast 1–2 minutes until just golden, watching closely to prevent burning. Remove and cool.

6. In a small bowl or jar, combine lime juice, honey (or agave), rice vinegar, soy sauce, grated ginger, and minced garlic.

7. Whisk while slowly streaming in the olive oil until the dressing emulsifies. Season with salt, black pepper, and red pepper flakes if using. Taste and adjust: add more honey for sweetness, more lime for brightness, or more soy for saltiness.

8. In a large mixing bowl combine the shredded green and red cabbage, carrot, red bell pepper, and green onions. Toss to mix evenly.

9. Pour about three-quarters of the dressing over the vegetables and toss vigorously to coat. Let sit 5–10 minutes to allow the cabbage to soften slightly and absorb flavors. Reserve the remaining dressing to adjust right before serving if needed.

10. Gently fold in the diced mango, pineapple, chopped cilantro, and about two-thirds of the toasted nuts and coconut. Taste and add remaining dressing, salt, or lime as desired.

11. Transfer to a serving bowl and sprinkle the remaining nuts and coconut on top for extra texture and presentation.

12. Serve immediately for the freshest crunch, or refrigerate 30–60 minutes so flavors meld. Slaw will keep in an airtight container in the refrigerator 2–3 days; add extra chopped nuts just before serving to maintain crunch.