Welcome to a fresh twist on coleslaw that bursts with tropical flair! Tangy Tropical Coleslaw combines the crunch of cabbage with the sweet juiciness of pineapple and mango. It’s a vibrant side dish perfect for any occasion.
Green cabbage provides a crunchy base, while red cabbage adds color and an additional layer of texture. Pineapple and mango bring a juicy sweetness that balances the tanginess of the dressing. Carrots add a bit of earthiness and extra crunch. Red onion gives a subtle, sharp kick, and cilantro offers a fresh, herbaceous aroma. The dressing, made with lime juice, honey, apple cider vinegar, salt, and black pepper, ties everything together with a bright, zesty punch.
This coleslaw pairs beautifully with grilled chicken, fish tacos, or as a topping for pulled pork sandwiches. It’s also a great companion to spicy dishes, balancing out heat with its refreshing, sweet-tangy profile.
Start by grabbing a large mixing bowl. In it, combine the shredded green and red cabbage. Add the diced pineapple and mango, followed by the shredded carrots and finely chopped red onion. Give everything a gentle toss to mix.
Next, in a small bowl, whisk together the lime juice, honey, apple cider vinegar, salt, and black pepper. You want this dressing to be well combined, so whisk until the honey is fully dissolved.
Pour the dressing over your cabbage mixture. Toss everything until all the ingredients are evenly coated in that delicious, tangy dressing. This step is crucial for ensuring every bite is flavorful.
Now, add the chopped cilantro to the mix. Gently fold it in, ensuring it’s distributed throughout the coleslaw. Cover the bowl with plastic wrap or a lid and pop it in the fridge for at least 30 minutes. This resting time helps meld the flavors together beautifully.
Before serving, give the coleslaw a final toss. Taste and adjust the seasoning if needed. Sometimes a little extra salt or a squeeze of lime can elevate the flavor just right.
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