Pineapple Coleslaw with a Twist of Mint

Ingredients

• 200 g, finely shredded green cabbage
• 100 g, grated carrot
• 100 g, diced red bell pepper
• 150 g, finely chopped pineapple
• 20 g, chopped fresh mint leaves
• 2 tablespoons lime juice
• 1 tablespoon coconut aminos
• 1 teaspoon maple syrup
• to taste black pepper
• 1 tablespoon, for garnish sesame seeds

Steps

1. 1. In a large mixing bowl, combine the shredded cabbage, grated carrot, diced red bell pepper, and chopped pineapple.
2. 2. In a small bowl, whisk together the lime juice, coconut aminos, and maple syrup until well blended.
3. 3. Pour the dressing over the vegetable mixture and toss until everything is evenly coated.
4. 4. Add the chopped mint leaves and black pepper to taste, and gently combine.
5. 5. Let the coleslaw sit for about 10 minutes to allow the flavors to meld.
6. 6. Serve chilled, garnished with sesame seeds.

Notes

• This coleslaw is fresh, crunchy, and has a tropical flair with the addition of pineapple and mint.

Substitutions

• If you prefer a different herb, parsley can be used instead of mint.