Ingredients
For the Slaw:
Half of a medium red cabbage
Half of a medium green cabbage
Red bell pepper
Yellow bell pepper
Ripe mango
8 oz roasted macadamias
10-12 sprigs of fresh mint
For the Dressing:
2 tbsp fresh-squeezed lime juice
2 tbsp avocado oil
1 tbsp local honey (or agave for a vegan version)
Generous few pinches of flaky sea salt, to taste
Instructions
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Cut the red and green cabbage into long, thin ribbons and add them to a large mixing bowl.
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Drizzle the dressing ingredients (lime juice, avocado oil, honey/agave, and salt) over the cabbage and toss well.
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Let the cabbage marinate in the dressing for at least 15-20 minutes while you prepare the other ingredients. Conversely, cover the bowl and let it sit in the refrigerator for several hours or overnight; the cabbage will become increasingly tender and flavorful as it marinates.
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Cut the bell peppers into long, thin ribbons and add them to the slaw.
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Cut the mango into long, thin strips and add them to the slaw.
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Chop the macadamias coarsely and cut the mint into very thin ribbons. Add about three quarters of each to the slaw, reserving the remaining quarter for sprinkling on top.
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Toss all of the ingredients well, then transfer the slaw to a serving dish.
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Garnish the slaw with the reserved macadamias and fresh mint.
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**Recipe via www.theroguebrusselsprout.com
