Tropical Red Cabbage Slaw

It's been a good day for me I found out I'm going to be in print yet again. Beth and Vyana put up the photos I took on Wild Spirit Retreats and even a few on Tasty Yummies — if you're gluten-free or just into healthy stuff you will most likely, as in definitely, get a lot out of her blog. Also I'm over on Tigerlily for their autumn soups posts, and I finally found the best light in the house (it's by the window :)). Who knew?

So there's this little restaurant in Santa Monica that I am obsessed with, it's called Cha Cha Chicken and they've been making Caribbean food on the beach for as long as I can remember. It's actually my 100% favorite place to eat in LA. It's got a perfect, tropical feel, you can take your food and walk to the beach, all the aqua frescas you can dream of. Oh, and delicious tropical cabbage slaw. Now, mine is a little different than theirs, but they are both a far cry from the mayonnaise induced, sun-soaked slaws of the backyard BBQs of summers past. 

Mine is barely minty, light, crunchy, with plenty of lime and shallot to add all the flavor you'll need. 

Here's what you'll need:

  • 2 limes or 1/3 of a cup
  • 1 medium shallot
  • 3 teaspoons of sugar
  • 3 small springs of mint - I used spearmint
  • 1/3 cup of olive oil, grapeseed oil, or coconut oil (melted)
  • 1 medium red cabbage 
  • 1 cucumber 
  • 1 medium mango 

Directions:

  • Shred the entire head of cabbage. A cheese grater should do the job. 
  • Julianne the cucumber and mix in. For this you can use a julianne slicer like I did, one of those veggie pasta makers, or you can use the cheese grater again with this method. 
  • Cut up mango and add in with the cucumber and cabbage. 
  • Dice shallot and mint and add in to the rest.
  • Mix up lime juice, sugar, and oil and mix very well with the rest of the ingredients. 
  • Serve cold. Don't let it sit more than two days in the fridge.