Spiced Pineapple Carrot Slaw with Citrus Ginger Dressing and Toasted Cashews

Ingredients

• •2 cups shredded carrots
• •1 cup fresh pineapple, diced
• •1/2 cup red cabbage, shredded
• •1/4 cup toasted cashews
• •2 tablespoons fresh cilantro, chopped
• •1 tablespoon sesame seeds (optional)
• •2 tablespoons fresh orange juice
• •1 tablespoon fresh lime juice
• •1 tablespoon rice vinegar
• •1 tablespoon honey or maple syrup
• •1 teaspoon fresh ginger, grated
• •1/4 teaspoon ground cumin
• •1/4 teaspoon ground coriander
• •1/4 teaspoon chili flakes (optional)
• •1/4 cup olive oil or sesame oil
• •Salt and pepper to taste

Instructions

1. 1

   Toast the cashews in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Set aside to cool.

2. 2

   In a large mixing bowl, combine shredded carrots, diced pineapple, and shredded red cabbage.

3. 3

   In a small bowl, whisk together orange juice, lime juice, rice vinegar, honey or maple syrup, grated ginger, ground cumin, ground coriander, chili flakes (if using), and olive oil until well combined. Season with salt and pepper to taste.

4. 4

   Pour the citrus ginger dressing over the carrot mixture and toss to coat evenly.

5. 5

   Add the toasted cashews, chopped cilantro, and sesame seeds (if using). Gently mix to combine.

6. 6

   Serve immediately or chill in the refrigerator for 15 minutes to allow the flavors to meld.