Hot Pink Coconut Slaw

What the heck do you call such a colorful side? Colorful coconut coleslaw? More specifically, hot pink coconut coleslaw? Radical coconut slaw? I don’t know, but coconut slaw doesn’t do it justice. I do know that if you are a coconut fan, you should make this as soon as possible. You’ll be glad you did!

This antioxidant-rich coconut slaw is fantastic as a side as is, so I decided to present it as such. It’s also awesome with guacamole or strips of fresh avocado—try that on a taco or chips or tostada. It also plays surprising well with black beans, the creamy cashew sour cream, and with feta. Just keep in mind that the 20-minute marinating time is absolutely necessary. As always, please let me know how you like it!

Ingredients:

• ¼ cup lime juice (about 1 large lime)
• ¼ cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• ½ teaspoon salt
• 1 small-to-medium red onion, thinly sliced (2 cups)
• 4 cups thinly sliced purple cabbage (about ½ medium cabbage)
• 1 cup thinly sliced radishes (about 5 large) or shredded carrots
• 1 small jalapeño, seeds and membranes removed, chopped
• ½ cup chopped cilantro
• 1 cup large unsweetened coconut flakes or ¾ cup unsweetened shredded coconut