Name: Tropical Coleslaw
Total time: 30 min
Yield: Serves 2–4
Ingredients: ¼ teaspoon salt; ⅛ teaspoon ground black pepper; ¼ medium head red cabbage; ¼ cup unsweetened coconut flakes; ½ large red bell pepper; ¼ cup macadamia nuts; 1 tablespoon champagne vinegar; 1 cup canned pineapple chunks, packed in juice; 1 tablespoon lime juice; 1 teaspoon fish sauce; ½ large head green cabbage; ¼ cup fresh cilantro; 1 large egg yolk; 2 tablespoons plus ½ cup light-tasting olive or avocado oil; 1½ pounds cooked shrimp (any size); ½ small red onion

Preparation info

Serves
2–4

Difficulty
Easy
Ready in
30 min

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

Coconut and pineapple are a natural combination: If they grow together, they go together. The pineapple simultaneously cuts through and emphasizes the creamy, nutty flavor and fatty mouthfeel of the coconut. Add shrimp (or other crustaceans), and you’ve got a tropical trifecta that instantly transports your taste buds to a delightfully trashy swim-up bar with balmy breezes, sand between your toes, and a chill soundtrack.