1.   Add the coconut oil to a skillet set over medium low heat. When coconut oil is melted, add the coconut flakes, toss gently and cook for 3-4 minutes or until coconut flakes are lightly toasted and fragrant. Using a slotted spoon, scoop out and place into a cool dish. Set aside

2.   OPTIONAL: To the same skillet, into the remaining coconut oil, add the raw cashew chunks. Cook, tossing frequently for 2 -3 minutes over medium low heat until starting to become fragrant, but the cashews are still pale. Remove from skillet and place on plate to cool. Set aside for a moment

Salad dressing:

3.   To a small mixing bowl, add the lime zest, lime juice, Tamari or coconut aminos, oil, the sweetener, salt, pepper, and finely chopped jalapeño pieces. Stir well until all the sweetener has dissolved. Set aside

4.   To a large salad bowl, add the red cabbage slaw, massage and press firmly to break up the red cabbage fiber. Pour the salad dressing on top and toss well

5.   Add the julienned jicama, cilantro or Thai Basil, and mint. Toss gently to combine

6.   Reserve one quarter each of the toasted coconut and the cashews (if using cashews). Sprinkle the remaining toasted coconut on top of the coleslaw salad.

7.   OPTIONAL: Add the toasted cashews and toss again, or omit for a lower total carb value

8.   Cover the bowl with cling wrap and refrigerate to chill. Can be served once chilled, but best if left overnight for flavor to develop.

9.   Serve as a side dish. Garnish with the reserved toasted coconut and optional cashews. Enjoy!