Print

Coconut Milk Veggie Slaw topped with Toasted Coconut Chips - CaliZona

4 - 6 servings

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

  1. Melt the coconut oil on low heat in a small pan.
  2. Add everything to a medium bowl except the coconut oil and whisk together.
  3. Whisk in the melted coconut oil. Set aside.

Toasted Coconut

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Spread the coconut over the parchment paper and place on the middle rack in the oven.
  4. Bake for 4 - 5 minutes. Check at 4 minutes.

Assemble

  1. Add all the veggies into a large bowl and toss with the vinaigrette.
  2. Serve the toasted coconut on the side. (The coconut with become soft if you mix it into the salad.)