Hot Pink Coconut Slaw

Ingredients

• Lime juice

  Raw

  ¼ cup or 61g

• Apple Cider Vinegar

  Heinz

  59 ⅛ ml or 394g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Maple syrups

  1 tbsp or 20g

• Salt

  Table

  ½ tsp or 3g

• Onions

  Raw

  1 small or 70g

• Cabbage

  Chinese (pe-tsai), raw

  4 cup, shredded or 304g

• Radishes

  White icicle, raw

  1 cup slices or 100g

• Jalapeno

  Pop Chips

  100g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Coconut

  Shaved - Kroger

  16 tbsp or 128g

Directions

1. In a large serving bowl, combine the lime juice, vinegar, olive oil, honey and salt. Add the remaining ingredients and toss to combine.
2. Set aside for 20 minutes, tossing occasionally. It will seem like you don't have nearly enough liquid, but be patientthe produce will release liquid as it marinates.
3. Taste, and add additional salt if necessary (I usually add another 1/4 teaspoon). This salad is best served between 20 minutes to 3 hours after preparing, but it will keep for up to 3 to 4 days in the fridge.
4. Recipe by: Cookie and Kate (source: https://cookieandkate.com/2017/coconut-slaw-recipe/)

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