Hot Pink Coconut Slaw
- Author:
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side
This hot pink slaw is totally irresistible, thanks to—surprise—coconut! If you like coconut, you’re going to love this nutrient-dense coleslaw/side salad. Recipe yields 6 side servings (about 1 cup each).
Scale
Ingredients
- 1/4 cup lime juice (about 1 large lime)
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon salt
- 1 small-to-medium red onion, thinly sliced (2 cups)
- 4 cups thinly sliced purple cabbage (about 1/2 medium cabbage)
- 1 cup thinly sliced radishes (about 5 large) or shredded carrots
- 1 small jalapeño, seeds and membranes removed, chopped
- 1/2 cup chopped cilantro
- 1 cup large unsweetened coconut flakes or 3/4 cup unsweetened shredded coconut
Instructions
- In a large serving bowl, combine the lime juice, vinegar, olive oil, honey and salt. Add the remaining ingredients and toss to combine.
- Set aside for 20 minutes, tossing occasionally. It will seem like you don’t have nearly enough liquid, but be patient—the produce will release liquid as it marinates.
- Taste, and add additional salt if necessary (I usually add another 1/4 teaspoon). This salad is best served between 20 minutes to 3 hours after preparing, but it will keep for up to 3 to 4 days in the fridge.
Notes
Recipe inspired by Hola Arepa in Minneapolis.
Make it vegan: Use maple syrup instead of honey.
▸ Nutrition Information
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Recipe from Cookie and Kate: https://cookieandkate.com/coconut-slaw-recipe/
