Coconut Slaw

Prep Time: 25 Mins

Cook Time: 0 Mins

Total Time: 25 Mins

Serves: 4-6

I’ll be bold and say this is the best cabbage slaw you will ever have. It’s creamy and sumptuous without being overwhelming and the secret is in the sauce as they say. I made this salad by Justine Snacks and the coconut milk and yogurt dressing blew my mind and inspired me to make this slaw. I normally won’t touch a creamy slaw with a 10-foot poll because the only flavour going on is mayonnaise which I am not a huge fan of. But this dressing is bold and bright and has layers of complexity from the herbs and varying acids.   

Ingredients

600g red cabbage (approximately ½ of a head)

¾ teaspoon coarse sea salt

½ small red onion, thinly sliced

2-3 tablespoons red wine vinegar

¼ cup coconut flakes

1/3 cup loosely packed mint leaves, roughly chopped or hand-torn 

Coconut Dressing

1/3 cup yogurt

1/3 cup of canned coconut milk

1 teaspoon honey

1 garlic clove, minced

1 teaspoon lime zest

2 tablespoons lime juice

6 mint leaves, finely chopped

2 tablespoons loosely packed cilantro, finely chopped

¼ teaspoon fine sea salt

Directions

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1. Cut the cabbage half in half and remove the core. Thinly slice the cabbage and transfer it to a colander nestled into a large bowl to catch any excess water. Add ¾ teaspoon coarse salt and massage it into the cabbage. Let sit for 20-30 minutes as you prepare the rest of the salad.

2. In a small bowl toss the red onion with red wine vinegar. Tossing occasionally to let the onions macerate – which will remove their bite.

3. Prepare the dressing by whisking together the yogurt, coconut milk, honey, garlic, lime zest and juice, mint, cilantro, and salt.

4. Give the cabbage an extra shake and add to a bowl, it’s ok if not much water comes out, not all cabbages are very watery. Add the red onions - reserving the red wine vinegar for later - coconut flakes, and mint. Add about half the dressing and toss. Taste to see if you need to adjust salt or acidity. You can add some of the reserved red wine vinegar if you find it needs more acidity.

5. Serve with an extra drizzle of the dressing!  

• Storing Tips

  Leftovers keep for 2-3 days in the refrigerator

• Nutrition

  Per 1 serving (6 total):

  Calories: 165

  Carbohydrates: 27g

  Protein: 6g

  Fat: 6g

  Saturated Fat: 4g

  Fiber: 11g

  Sugar: 10g