Sweet & Spicy Summer Slaw

• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 2 shredded carrots or 1 cup matchstick carrot
• ½ cup chopped cilantro, reserve 1 tablespoon for dressing
• ¾ cup canned crushed pineapple, drain and reserve 2 tablespoons juice
• 1 serrano or jalapeno pepper, deseeded and finely diced
• 1 tablespoon honey
• 2 tablespoons reserved canned pineapple juice
• ¼ cup rice vinegar
• 3 tablespoons sesame oil
• 2 tablespoon low sodium soy sauce
• 2 tablespoons lime juice
• 1 teaspoon lime zest
• ½ teaspoon white pepper
• 1 teaspoon ground ginger
• 2 teaspoon sesame seeds
• 1-2 green onion, green only, finely chopped
• dash of salt to taste

Instructions

1. Start by preparing dressing in a small bowl add vinegar, sesame oil, soy sauce, honey, pineapple juice, lime juice, lime zest, 1 tbsp chopped cilantro, salt, ginger, and pepper. Whisk all the ingredients and set aside dressing as you prepare the slaw vegetables.
2. Shred, chop, or dice cabbage and carrots to your liking and then place them in a large bowl. Combine cabbage, carrots, pineapple, jalapeno pepper, and remaining cilantro.
3. Add dressing and mix to combine.
4. Garnish with green onion and sesame seeds
5. This can be served immediately or refrigerated until ready to serve. For optimal flavor recommend allowing to rest in fridge for at least 30 minutes.
6. Store airtight in the refrigerator for up to 3-4 days.