Cashew Coconut Slaw with Coconut Lime Vinaigrette
Vibrant and delicious Cashew Coconut Slaw with a harmonious blend of sweet, tangy, nutty, and tropical flavors can be a perfect light lunch option or can be served as an addition to a main course.
Ingredients
- 2 cups purple cabbage
- 1 cup mix pf lettuce
- ⅓ cup cashews
- ¼ cup coconut chips
- ¼ cup dried cranberries
- 1 tbsp chopped fresh cilantro
- 1 tbsp fresh mint leaves
Coconut Lime vinaigrette
- ¼ cup fresh lime juice
- 2 tbsp coconut oil, melted
- 1 tbsp honey or agave nectar
- salt and pepper, to taste
- pinch of chili pepper flakes (optional)
Instructions
- Combine the shredded purple cabbage, a roughly cut mix of lettuce, chopped cilantro, mint leaves, cashews, dried cranberries and coconut chips in a bowl. Toss the ingredients to mix well.
- Whisk together the lime juice, melted coconut oil, honey or agave nectar, salt, pepper, and chili flakes if you wish Taste the vinaigrette and adjust the sweetness or seasonings as needed.
- Pour the vinaigrette over the slaw mixture and toss well to ensure that all the ingredients are evenly coated. Place on the serving plates and enjoy!