Tropical Slaw with Papaya Chia Dressing
This delicious and healthy tropical slaw is perfect for all your summer picnics and parties! Paleo, Whole30, egg-free, nut-free, dairy-free, and low-calorie too!
This delicious and healthy tropical slaw is perfect for all your summer picnics and parties! Paleo, Whole30, egg-free, nut-free, dairy-free, and low-calorie too!
- 2 tbsp white vinegar
- pinch of salt to taste
- 4 cups white cabbage shredded
- 2 cups red cabbage shredded
- 2 cups mango cut into strips
- 1/2 cup pineapple cut into strips
- 1/4 cup fresh basil cut into thin ribbons
- 1 tbsp chia seeds (optional)
- 1 tbsp minced ginger
- 1 cup papaya peeled and cut into chunks
- 2 tbsp avocado oil or light olive oil
- Carbohydrate 14.4729525062287 g
- Cholesterol 0 mg
- Fat 0.242455000112732 g
- Fiber 2.8178249492998 g
- Protein 1.31597500024082 g
- Saturated Fat 0.0575463750265628 g
- Serving Size 1 1 Serving (142g)
- Sodium 15.695625000972 mg
- Sugar 11.6551275569289 g
- Trans Fat 0.060437750023136 g
- Calories 58 calories
Step-by-step
- Combine all of the slaw ingredients in a medium bowl.
- Combine the dressing ingredients in a blender or magic bullet and blend until smooth.
- Pour the dressing over the slaw and toss well to coat.
- Serve chilled.
Why is my cabbage releasing pools of water at the bottom of the bowl? This happens when salt is applied too early, drawing moisture out of the cell walls through osmosis. Shred both white and red cabbages ahead of time, but hold off on salting until the exact moment of service to maintain structural crunch.
Pureeing raw papaya with avocado oil requires high shear force to achieve an emulsion rather than a separated puree. A standard countertop blender often leaves fruit chunks behind unless run on high speed for at least 45 seconds. Chia seeds absorb free liquid over time, functioning as a natural thickening agent that keeps the dressing clinging to the vegetable ribbons instead of pooling at the base.
Cutting mango and pineapple into uniform strips ensures every forkful contains balanced fruit-to-vegetable ratios. Dull knives crush tropical fruit cells instead of slicing them cleanly, releasing excess juice that dilutes the dressing. Keep your blade sharp and slice the fruit to match the width of the cabbage shreds.
Resting the assembled salad in the refrigerator for twenty minutes allows the basil ribbons to infuse their aromatic oils into the neutral fats. Consume the mixture within two hours of dressing to prevent the high sugar content of the fruit from breaking down the crisp exterior of the cabbage leaves.
