Mango Papaya Coleslaw with Honey-Lime Dressing – Big Island Bees

National Pollinator Week (June 22–28, 2026) celebrates the essential role of bees, butterflies, and other pollinators in sustaining our ecosystems. Much of the incredible variety of fruits, vegetables, and nuts we enjoy exists because of these hardworking creatures.

This vibrant mango and papaya coleslaw celebrates the bees by showcasing an abundance of pollinator-dependent ingredients. Crisp cabbage is tossed with sweet tropical fruit and fresh fragrant herbs, then dressed in a bright honey-lime vinaigrette with subtle Asian-inspired flavors. The result is a refreshing salad that’s sweet, tangy, and wonderfully complex.

Every fruit, vegetable, and nut in this salad benefits from honey bee pollination. While some of these plants can self-pollinate, visits from honey bees dramatically improve pollination, increasing both yields and the quality of many crops while also helping plants produce the seeds needed for future harvests.

For the dressing, I’ve chosen Hawaiian chili pepper honey for a subtle, lingering heat that complements the tropical fruit. If you prefer a milder version, our Wilelaiki honey is an excellent substitute, adding rich sweetness without the heat.

Ingredients:

For the Salad:

• 1/4 head red cabbage, finely shredded
• 4 leaves of a large Napa cabbage, finely shredded
• 1/2 mango, cut into thin strips
• 1/2 ripe papaya ( preferable a strawberry papaya) cut into thin strips
• 1/2 red pepper, diced
• 1/4 cup mint, sliced thinly
• 1/2 cup cilantro, sliced thinly
• 1/4 cup fresh basil, sliced thinly
• 1/4 cup green onions thinly sliced
• 1/4 – 1/2 cup honey roasted Mac nuts depending on preference

For the Dressing:

Directions:

1. Put the lime juice and honey in a pint jar with a lid. Blend the honey into the juice with a spoon until dissolved. Add the rest of the dressing ingredients and shake well.
2. Set aside while you prepare the salad ingredients.
3. Place all of the salad ingredients except for the honey roasted nuts in a large bowl. Toss the salad with the dressing.
4. Sprinkle with the honey roasted nuts. Serve immediately.