Coconut, Lime & Red Cabbage Coleslaw w/ Macadamia Nuts
Recipe URL
Yield: 6 small servings
Ingredients:
- 2 cups thinly shredded red cabbage
- 2 cups thinly shredded savoy cabbage
- 2 tbsp finely diced red onion
- 2 tbsp lime zest
- juice of one lime
- 1/2 cup coconut milk (not light)
- 3-4 drops stevia
- pinch of himalayan salt
- 1/2 cup raw macadamia nuts or cashews, roughly chopped
Directions:
- In a large bowl combine cabbages, onion, and lime zest.
- Wisk together lime juice, coconut milk, stevia and salt.
- Coat cabbage mixture, tossing well, using part or all of the dressing as you may.
- Top with chopped macadamia nuts.
- Note: cabbage is most ideal if it isn't really cold otherwise the coconut oils set up. Any chilled left overs are best if allowed to warm up a wee bit before serving for this same reason. This is a yummy dish alongside another salad, quiona pilaf or legumes. I enjoy it along side roasted veggies of almost any sort. You can even tuck this into a wrap and jazz it up as you may.