This spicy pineapple coleslaw is the perfect accompaniment for anything off the grill! It's a sweet and spicy twist on a classic, and a must have for summertime.
Warm a small skillet over medium heat. Add the raw cashews and toast for about 4-5 minutes or until lightly browned. Stir regularly, so as to not burn the cashews. Once done, set aside to cool.
In a large bowl, mix together the shredded cabbages, carrot, green onions, jalapeno, cilantro and pineapple.
In a small mixing bowl, whisk together the avocado oil mayonnaise, lime juice or apple cider vinegar, chili powder, raw honey, sea salt and black pepper. Taste and adjust flavor, as desired.
Pour dressing over cabbage mixture and stir well to coat. Let sit in fridge for at least an hour before serving.
Just before serving, roughly chop the toasted cashews and mix into the coleslaw. Also, if more spice is desired, sprinkle in a bit of cayenne pepper.
This recipe is best eaten within the first couple days of making.