Red Cabbage Mango Pineapple Slaw

Red Cabbage Mango Pineapple Slaw

Pairs well with: Edna Valley Vineyard Central Coast Chardonnay


  • 4 cups purple/red cabbage, cut into shreds
  • ½ cup carrots, shredded
  • 2 tablespoons cilantro leaves, chopped
  • 1 jalapeno or scotch bonnet pepper, finely diced (omit seeds to reduce spiciness)
  • ¾ cup mango, cut into chunks
  • ½ teaspoon onion powder
  • 1 cup pineapple, cut into chunks
  • 1 squeeze lime juice
  • 1/3 cup mayo (vegan if preferred)
  • Salt and pepper, to taste
  • ½ tablespoon sweetener of your preference (honey and agave work best)
  • ½ tablespoon apple cider vinegar
  • 1 tablespoon pineapple juice


Combine all ingredients well in air-tight plastic container and chill for at least 30 minutes. Enjoy!