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This Coconut Milk Veggie Slaw has a nice hint of coconut flavor. It is extremely satisfying and packed full of healthy crunchy vegetables. This slaw is wonderful on its own, especially when topped with toasted coconut. It is also perfect as a side dish.

Coconut Milk Veggie Slaw Topped With Toasted Coconut Chips [Vegan]

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Calories

88

Serves

6

Cooking Time

30

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

Preparation

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°F 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.
  5. Assemble
  6. Add all the veggies into a large bowl and toss with the vinaigrette.
  7. Serve the toasted coconut on the side. (The coconut with become soft if you mix it into the salad.)

Nutritional Information

Per Serving: Calories: 88 | Carbs: 14 g | Fat: 4 g | Protein: 4 g | Sodium: 14 mg | Sugar: 3 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Stephanie McKinnie

See My Recipes

Stephanie has been into healthy vegetarian and vegan ways of cooking ever since she was a teenager. She believes that beauty comes from the inside out. Eating organic, non-GMO high nutrient foods helps keep your body healthy, disease-free, feeling good, and looking young.
Her focus is on the beauty and creativity of food, wine, recipe development, styling, and photography. Check out more on her website, Cali Zona.

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