Tropical Slaw

Crisp, golden shrimp with a delicate coconut crust — light, crunchy, and full of tropical charm. Served with a sweet and tangy dipping sauce, this take on the classic brings sunny, resort-style flavor to your own kitchen with effortless ease.

Prep Time	Total Time
20 mins	35 mins
Serves
6-8

Ingredients

For the Slaw

• 2 cups green cabbage, shredded

• 1 cup red cabbage, shredded

• 1 cup carrots, julienned or shredded

• 1 cup mango, julienned or finely chopped

• 1/2 cup red bell pepper, julienned or finely chopped

• 1/2 cup fresh cilantro, chopped

• 1/4 cup green onions, thinly sliced

For the Dressing

• 1/4 cup lime juice, about 2 limes

• 2 tablespoons honey or agave nectar

• 1 tablespoon apple cider vinegar

• 1 tablespoon olive oil or avocado oil

• 1 teaspoon Dijon mustard

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Instructions

Prepare The Slaw

1. Shred the green and red cabbage and the carrots. finely chop the mango and red bell pepper. Chop the cilantro. Thinly slice the green onions.

   
   

   Make the Dressing

2. In a small bowl, whisk together the lime juice, honey (or agave nectar), apple cider vinegar, olive oil (or avocado oil), Dijon mustard, salt, and black pepper until well combined.

   
   

   Assemble the Slaw

3. In a large bowl, combine the shredded cabbage, carrots, mango, red bell pepper, cilantro, and green onions. Pour the dressing over the slaw and toss to combine, ensuring the vegetables and fruits are evenly coated. Let the slaw sit in the refrigerator for at least 15-30 minutes to allow the flavors to meld.