This fun, bright slaw is perfect for any taco, but especially fitting for the coastal flavor of fish or shrimp tacos!

Serving Size:  1 cup

Yield: 4 servings

Ingredients:

• 1/4 of a medium, red cabbage, core removed
• 1/2 red bell pepper, seeded, sliced into matchsticks
• 1 jalapeño pepper, diced (remove seeds to reduce spice, keep seeds to increase spice)
• 1/2 small red onion, diced
• 1 cup pineapple, diced (can use fresh, thawed from frozen, or drained from a can)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh lime juice
• 1/4 cup canola or avocado oil
• 1 tablespoon pure maple syrup, agave or honey
• 1 teaspoon cumin
• 1/4 teaspoon salt

Directions:

1. Place the quarter of red cabbage horizontally onto a cutting board. Starting at the tip end of the cabbage, begin to make 1/8 inch cuts across the length of the cabbage towards the root end. Moving through this type of cut is what creates the cabbage shreds. Once the cabbage is cut into shreds, place into a large bowl.
2. Add the bell pepper, jalapeño, red onion, pineapple, and cilantro into the bowl with the cabbage
3. In a small bowl, whisk together the lime juice oil, sweetener of choice, cumin, and salt until combined to form a dressing.
4. Pour the lime dressing over the cabbage mixture, toss to combine.
5. Refrigerate for at least 30 minutes for optimal flavor and texture before serving. Will keep in the refrigerator for up to 4 days.