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  • 1/4 head green cabbage
  • 1/4 head purple cabbage
  • 1 carrot, grated
  • 2 1/2 tablespoons apple cider vinegar
  • 3/4 teaspoon mustard powder
  • 1/4 cup coconut oil, melted
  • 1/3 cup mango, pureed
  • 1/4 teaspoon raw honey
  • 1 scotch bonnet pepper (or habanero pepper), split lengthwise
  • Squeeze of lime juice
  • Dried, unsweetened coconut, optional

In a large bowl chop cabbage to desired size and add carrot.

Whisk vinegar, mustard powder, oil, mango and honey until creamy. Stir in scotch bonnet pepper.

Place dressing in fridge and let pepper soak for 15-20 minutes. Remove pepper or for spicier slaw puree mixture with pepper in (optional). Stir into cabbage. Top with coconut if desired.

Serves 4-6.

Recipe submitted by Elizabeth, West Jordan, UT

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
This sounds delicious. Can't wait to try it!
# Posted By Stacy | 9/10/11 7:26 PM
This recipe is a little odd, as we know coconut oil solidifies at room temperature or colder (depending on the climate I suppose). This means placing the dressing in the fridge to soak is going to turn it into a solid. I placed it in a warm cupboard instead but it was still more of a paste that was difficult to coat the cabbage with. The taste was okay but the texture was somewhat unappealing.
# Posted By Jessica | 5/3/14 8:29 PM

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