The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Ingredients:
3 cups green cabbage, finely shredded
1 cup purple cabbage, finely shredded
1 cup fresh pineapple, diced
1/4 cup unsweetened shredded coconut (toasted for extra flavor)
1 small carrot, grated
1/4 cup red bell pepper, finely chopped
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro (optional)
2 tablespoons lime juice (freshly squeezed)
1 tablespoon honey (or maple syrup for a vegan option)
2 tablespoons olive oil or coconut oil
1/4 teaspoon salt (adjust to taste)
A pinch of chili flakes (optional, for added heat)
Directions:
1. Make the dressing:
In a small bowl, whisk together the lime juice, honey, olive oil, and salt until smooth. Add chili flakes if desired for a bolder flavor.
2. Toss the salad:
In a large mixing bowl, combine the collard greens, purple cabbage, pineapple, shredded coconut, carrots, bell peppers, green onions, and cilantro.
3. Toss with the dressing:
Pour the dressing over the salad and toss well until everything is evenly coated.
4. Chill and serve:
Leave the salad in the refrigerator for 15 to 20 minutes to allow the flavors to blend. Serve chilled, either as a side dish or as a light main course.
This colorful salad is a great way to bring a tropical feel to your table, and the toasted coconut adds a beachy touch. Let me know if you’d like to customize it for your audience!