Coconut Slaw
2016-03-20 09:20:01
Serves 6
Ingredients
- 2 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 1 cup carrot, shredded
- 1 cup kale, shredded
- 3 green onions, minced
- ¼ cup red onion, thinly sliced
- ½ cup fresh coconut or meat of 1 young fresh coconut, shredded
- ¼ cup toasted pumpkin seeds, toasted
- 3 tablespoons fresh mint, chopped
- 3 tablespoons fresh cilantro, chopped
Coconut Milk Dressing
- ½ cup coconut milk
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 1 shallot, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon Asian chili sauce (see page 314 for a healthy hot sauce option or substitute chili flakes)
- 1 tablespoon raw honey or 2 drops liquid stevia
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Place the ingredients for the dressing in a blender and blend well.
- Refrigerate for 1 hour prior to using.
- Place all the ingredients for the slaw in a salad bowl and toss together with the dressing. Add salt and pepper if desired.
Notes
- If you cannot find fresh young coconut in the produce section, coconut should be available
Recipes for Life by Rita Thomas and Chef Erin Holm https://www.recipesforlife.ca/
