Mexican Citrus Slaw

• servings: 8
• active time: 15
• total time: 20

Ingredients

4 Cups of shredded green cabbage

2 cups of shredded purple cabbage

1/2 large red onion thinly sliced (or more, based on preference)

1/2 cup chopped cilantro with stems

DRESSING:

1/2 cup of pineapple juice

1/2 cup avocado oil

3 cloves of garlic

juice and zest of 2 limes

1 tablespoon of honey

salt to taste

Directions

- Begin by quartering the green and purple cabbage. Preferably using a box grater or mandoline, slice the cabbage into thin strips until reaching the specified amount of cabbage. You can use a large knife instead, but you likely won't get the same sort of thin consistency. Add the cabbage to a large bowl.

- Slice the red onion before adding it and the cilantro to the bowl.

- In a blender, combine the pineapple juice, avocado oil, garlic, lime juice, lime zest, and honey. Blend until combined well. Add salt to taste.

- Just before serving the slaw, add the dressing to the bowl and mix well to ensure that everything is coated well.

Notes

Used in the Blackened Mahi Mahi Tacos recipe

While this certainly has a place alongside mexican cuisine, it is perfectly fine being eaten as a side or paired with any sort of spicy and tangy meat.

You are obligated to frequently say "cold slaw" loudly at anyone who passes by the dish. People will try to correct your pronunciation; they are wrong. Like a scummy infomercial salesperson, convince them to eat it until they understand.