Red Cabbage Mango Pineapple Slaw

• Vegan
• Gluten free

• Produce

  • 4 cups Cabbage, purple
  • 1/2 cup Carrots
  • 2 tbsp Cilantro, leaves
  • 1 Jalapeno or scotch bonnet pepper
  • 3/4 cup Mango
  • 1/2 tsp Onion powder
  • 1 cup Pineapple, Ripe

• Condiments

  • 1 squeeze Lime juice
  • 1/3 cup Vegan mayo

• Baking & Spices

  • 1 Salt and pepper
  • 1/2 tbsp Sweetener

• Oils & Vinegars

  • 1/2 tbsp Apple cider vinegar

• Drinks

  • 1 tbsp Pineapple juice, fresh

Found on exsloth.com

Description

Ingredients

• 4 cups purple cabbage, thinly sliced
• ½ cup grated carrots, about 1 carrot
• 1 cup ripe pineapple, cut into chunks
• ¾ cup mango, ripe but not soft and sliced thinly
• 2 tbsp cilantro leaves, minced
• 1 jalapeno or scotch bonnet pepper, diced
• ⅓ cup vegan mayo, soy free if paleo
• ½ tsp onion powder
• ½ tbsp apple cider vinegar
• 1 tbsp fresh pineapple juice*
• a squeeze of lime juice
• ½ - 1 tbsp sweetener of choice, more or less to taste*
• salt and pepper to taste

Directions

• Add cabbage, carrots, pineapple, mango, cilantro and pepper to a large bowl, toss to combine and set aside
• Combine remaining ingredients in a small bowl and whisk well to combine
• Taste and adjust seasoning to suit
• Slowly add mayo mixture to veggies a little at a time until desired consistency is reached. You may end up with extra dressing depending on how saucy you prefer your coleslaw
• Refrigerate for at least an hour and mix again before serving