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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
Melt the coconut oil on low heat in a small pan.
Add everything to a medium bowl except the coconut oil and whisk together.
Whisk in the melted coconut oil. Set aside.
Toasted Coconut
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Spread the coconut over the parchment paper and place on the middle rack in the oven.
Bake for 4 - 5 minutes. Check at 4 minutes.
Assemble
Add all the veggies into a large bowl and toss with the vinaigrette.
Serve the toasted coconut on the side. (The coconut with become soft if you mix it into the salad.)