This Coconut Milk Veggie Slaw has a nice hint of coconut flavor. It is extremely satisfying and packed full of healthy crunchy vegetables.
This slaw is wonderful on its own, especially when topped with toasted coconut. It is also perfect as a side dish.
I am off to visit my girlfriend Louanna next week and I am super excited! I had been craving some girl time lately and when Louanna invited me to come stay with her, I immediately said yes!! We both grew up in the Santa Monica/Venice area and had many mutual friends but we didn’t know each other. I rented a room from my friend Brian when I moved back to Venice in 2007. He loved to cook and decided to have a dinner party. His friend Louanna showed up and we instantly hit it off. That has only happened to me with two other friends. Growing up, the majority of my closest girlfriends always started out with one of us not liking the other. Girls are strange like that sometimes. Even though Louanna and I didn’t grow up together, it’s like we did. I plan to bring this tasty slaw with me to share with her. I also plan to make my mac n cheese when I get there. I look forward to cooking and chatting like us ladies love to do!
The great thing about this recipe is that you can use any vegetable that you prefer. I’ve made it with purple cabbage, carrots, celery and scallions and it was also delicious. This recipe is perfect for cleaning out the refrigerator so to speak.
This slaw pairs well with a glass of sparkling wine or sparkling water and freshly squeezed lime.
Coconut Milk Veggie Slaw topped with Toasted Coconut Chips - CaliZona
Ingredients
Coconut Milk Vinaigrette
- 1/4 Cup Coconut Oil - melted
- 1/2 Cup Coconut Milk
- 2 Tablespoons Rice Wine Vinegar or Champagne
- 2 Tablespoons Lime Juice - fresh squeezed
- 1 Small Shallot - minced
- 1 Garlic - minced
- 1/2 Teaspoon Himalayan Salt - or to taste
Slaw
- 1/2 Head Savoy Cabbage - thinly sliced
- 1/2 Fennel Bulb - thinly sliced
- 1/4 of a Jicama - thinly sliced and then cut into thin strips
- 5 Radishes - thinly sliced and then cut into matchsticks
- 1 Stock Celery - thinly sliced and then cut into matchsticks
- 1 Small Yellow Bell Pepper - top and bottom cut off - thinly sliced
- 1 Small Orange Bell Pepper - top and bottom cut off - thinly sliced
- 1/2 Cup Basil - thinly sliced
Toasted Coconut
- 1 Cup Toasted Coconut Flakes - optional
Instructions
Coconut Milk Vinaigrette
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Melt the coconut oil on low heat in a small pan.
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Add everything to a medium bowl except the coconut oil and whisk together.
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Whisk in the melted coconut oil. Set aside.
Toasted Coconut
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Preheat oven to 350 degrees.
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Line a baking sheet with parchment paper.
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Spread the coconut over the parchment paper and place on the middle rack in the oven.
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Bake for 4 - 5 minutes. Check at 4 minutes.
Assemble
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Add all the veggies into a large bowl and toss with the vinaigrette.
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Serve the toasted coconut on the side. (The coconut with become soft if you mix it into the salad.)
