Mango Pineapple Coleslaw

Mango Pineapple Coleslaw

Serves

6 cups

PREP TIME

20 minutes

COOK TIME

3+ hours

INGREDIENTS

Dressing

  • ¾ cup coconut milk
  • 2 teaspoons cornstarch
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons Florida Crystals® Liquid Organic Raw Cane Sugar
  • ½ teaspoon poppy seeds
  • 2 tablespoons olive oil

Coleslaw

  • 4 cups shredded cabbage
  • 1 cup (1 small) shredded radicchio
  • ½ cup thinly sliced red onion
  • 2 cups cubed, fresh mango
  • 2 cups cubed, fresh pineapple

INSTRUCTIONS

Dressing

In a small saucepan, whisk together coconut milk and cornstarch. Cook over medium heat, whisking constantly until mixture comes to a boil and thickens.

Remove from heat and cool to room temperature.

Whisk in remaining ingredients until blended. Chill dressing until ready to serve.

Coleslaw

Add cabbage, radicchio and onion into a large bowl. Pour the dressing over slaw.

Toss and chill for 3+ hours.

When ready to serve, lightly toss in the mango and pineapple chunks.