Ingredients
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2 cups shredded purple cabbage purple cabbage2 cups shredded purple cabbage
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1 cup shredded green cabbage green cabbage1 cup shredded green cabbage
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1 ripe mango, julienned mango1 ripe mango, julienned
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1 cup fresh pineapple, diced pineapple1 cup fresh pineapple, diced
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1/2 cup red bell pepper, julienned red bell pepper1/2 cup red bell pepper, julienned
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1/2 cup cucumber, sliced thin cucumber1/2 cup cucumber, sliced thin
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1/4 cup sliced green onions green onions1/4 cup sliced green onions
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1/4 cup fresh cilantro, chopped cilantro1/4 cup fresh cilantro, chopped
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1/4 cup fresh mint, chopped mint1/4 cup fresh mint, chopped
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1/3 cup toasted coconut flakes (unsweetened) toasted coconut flakes1/3 cup toasted coconut flakes (unsweetened)
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1 small Scotch bonnet pepper, deseeded and finely minced (optional, for spice) scotch bonnet pepper1 small Scotch bonnet pepper, deseeded and finely minced (optional, for spice)
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1 tablespoon maple syrup maple syrup1 tablespoon maple syrup
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2 tablespoons fresh lime juice lime juice2 tablespoons fresh lime juice
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2 tablespoons pineapple juice pineapple juice2 tablespoons pineapple juice
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2 tablespoons extra-virgin olive oil or cold-pressed coconut oil cold-pressed coconut oil2 tablespoons extra-virgin olive oil or cold-pressed coconut oil
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1/2 teaspoon sea salt sea salt1/2 teaspoon sea salt
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1/4 teaspoon freshly ground black pepper black pepper1/4 teaspoon freshly ground black pepper
Directions
For best flavor, chill the salad for 10–20 minutes before serving. Garnish with extra herbs or a wedge of lime. Enjoy as a light lunch, side dish, or a base for a hearty grain bowl. Scotch bonnet peppers are very spicy; adjust to your heat preference or omit for a kid-friendly version. For a nut-free salad, use coconut oil or olive oil as the base. For zero waste, use the mango and pineapple peels to infuse water or make a homemade cleaner.
Steps
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1
Done
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In a large bowl, combine the shredded purple and green cabbage, mango, pineapple, red bell pepper, cucumber, green onions, cilantro, and mint. |
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2
Done
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In a separate small bowl, whisk together the maple syrup, lime juice, pineapple juice, olive oil (or coconut oil), sea salt, black pepper, and minced Scotch bonnet pepper if using. |
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3
Done
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Pour the dressing over the salad and toss well to coat all the ingredients. |
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4
Done
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Let the salad sit for at least 10 minutes to allow flavors to meld. |
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5
Done
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Top with toasted coconut flakes just before serving for crunch and extra Caribbean flair. |
