Not your average coleslaw: this zingy recipe will take your taste buds on vacation to an island rimmed with white sand beaches and coconut palms. I can almost hear the steel drums…

2 tablespoons Dijon mustard

3 tablespoons Turbinado sugar

1 tablespoon red wine vinegar

1 tablespoon freshly squeezed lime juice

1 teaspoon minced garlic

1 teaspoon favorite hot sauce

1/4 cup extra-virgin coconut oil

1/4 cup water

Salt and pepper to taste (start with 1/2 teaspoon each)

1 head of green cabbage, thin sliced or shredded

1 large ripe-but-firm mango, peeled and julienned OR

         1/2 pineapple, cut into small chunks

1 cup shredded or julienned carrots

1 cup thin-sliced red or green bell pepper

1/2 cup thin-sliced red onion

1/2 cup sliced almonds or sunflower seeds

Combine the Dijon, sugar, red wine vinegar, lime juice, garlic, hot sauce, coconut oil, water, salt, and pepper in a jar and shake for about two minutes to emulsify (or use a blender). In a large bowl, place cabbage, carrots, pepper, onion, and mango; toss to combine. Add dressing and toss again. Taste and adjust seasonings if necessary. Serve chilled and sprinkled with almonds.