Ingredients

Scale

1/2 a head of cabbage, shredded (about 6 cups)
1 cup shredded carrots
1 cup red bell pepper, cut into thin strips
1 cup fresh, ripe pineapple chunks
1 large ripe mango, peeled and chopped
1 15-oz. can of mandarin oranges, roughly chopped
1/2 of a red onion, chopped fine
About 2 Tablespoons finely chopped cilantro
About 1 Tablespoon finely chopped mint
1/2 – 3/4 cup Hawaiian Huli Huli sauce (recipe here)
1/4 – 1/2 cup roughly chopped roasted, salted macadamia nuts

Instructions

Mix all ingredients except the nuts and Huli Huli sauce in a large bowl.
Drizzle the sauce over the salad and toss to mix.
At serving time, top with chopped nuts. Garnish with fresh mint.

Notes

For a gluten free salad, use this dressing in place of the Huli Huli sauce: blend together 1/4 cup rice vinegar, 1/4 cup honey, a chunk of ginger, 1 Tablespoon prepared mustard, 1 Tablespoon tequila or lime juice, 2 cloves garlic.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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