Island Slaw Recipe

Prep vegetables and fruit

Thinly shred the green and red cabbage and place them in a very large mixing bowl. Julienne or shred the carrot and add to the bowl. Finely julienne the red bell pepper. Dice the fresh pineapple into small bite-sized pieces. Thinly slice the green onions (both white and green parts) and roughly chop the cilantro and mint (if using).

Combine the shredded cabbage, carrot, bell pepper, pineapple, green onion, cilantro and mint in the large bowl and toss gently to distribute evenly. Set aside while you make the dressing so the flavors begin to mingle.

Make the dressing

In a medium bowl, whisk together the mayonnaise and Greek yogurt until smooth. Add the fresh lime juice, honey, rice vinegar, toasted sesame oil, grated ginger, minced jalapeño, salt and pepper. Whisk thoroughly until the dressing is emulsified and slightly thickened. Taste and adjust: add up to 1 tablespoon more honey if you prefer sweeter, or a pinch more salt if needed.

If you prefer a thinner dressing, whisk in 1 to 2 tablespoons of cold water or more lime juice to reach desired consistency.

Dress the slaw

Pour about three-quarters of the dressing over the slaw base and toss gently but thoroughly with tongs or salad forks until everything is evenly coated. Add more dressing as needed to coat to your liking, reserving some for guests who might want extra.

Rest and adjust

Let the dressed slaw rest in the refrigerator for at least 20 minutes to let flavors meld. After resting, taste and adjust seasoning with more salt, pepper or lime juice as desired.

Toast coconut and nuts

While the slaw rests, heat a small dry skillet over medium heat. Add the shredded coconut and toast, stirring constantly, until golden and fragrant, about 2 to 3 minutes — watch closely to avoid burning. Remove and cool. If your nuts are not roasted, roughly chop and toast them lightly in the same pan for 2 to 3 minutes until golden.

Serve

Transfer the slaw to a serving bowl or platter. Sprinkle the toasted shredded coconut and chopped nuts over the top. Finish with a light grating of lime zest if desired. Serve chilled or at cool room temperature. Keep extra dressing chilled and serve on the side.