Best 4 Coconut Vegetable Slaw Recipes
**Discover a symphony of flavors with the Coconut Vegetable Slaw, a refreshing and vibrant salad that bursts with tropical vibes.**
This delightful dish features a medley of crisp vegetables, tossed in a creamy and tangy coconut dressing, resulting in a perfect balance of sweet, savory, and refreshing flavors. The colorful combination of shredded cabbage, carrots, bell peppers, and red onions adds a delightful crunch and vibrancy to each bite. Infused with the aromatic blend of cilantro, mint, and ginger, this slaw offers a tantalizing fusion of Asian and tropical influences. Served chilled, the Coconut Vegetable Slaw is an ideal side dish for grilled meats, seafood, or as a light and healthy lunch option. Dive into the vibrant world of flavors and elevate your culinary experience with this irresistible salad.
**In addition to the main recipe, this article presents two exciting variations to cater to different preferences:**
* **Vegan Coconut Vegetable Slaw:** This plant-based version swaps out the traditional mayonnaise for a creamy and flavorful combination of coconut milk and silken tofu, delivering a rich and satisfying vegan alternative.
* **Spicy Coconut Vegetable Slaw:** For those who enjoy a touch of heat, this variation incorporates the vibrant flavors of chili flakes, cayenne pepper, and Sriracha, creating a spicy yet balanced slaw that will ignite your taste buds.
**Expand your culinary horizons and embark on a flavor-filled journey with the Coconut Vegetable Slaw and its delicious variations. Prepare to tantalize your taste buds and impress your guests with this refreshing, healthy, and utterly delightful dish.**
COCONUT-VEGETABLE SLAW
An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles.
Categories Bon Appétit Side Philippines Cabbage Coconut Carrot Hot Pepper Chile Pepper
Yield Serves 4
Number Of Ingredients 12
Steps:
- Cook sprouts in a large pot of boiling salted water 10 seconds. Transfer to a clean kitchen towel with a slotted spoon; let cool. Cooking in separate batches, repeat with snow peas, carrots, and cabbage (do cabbage last and keep it separate while cooling so it doesn't color the other vegetables). Pat dry if needed.
- Pulse chiles, garlic, ginger, brown sugar, and 1 tsp. salt in a food processor until very finely chopped. Transfer purée to a large bowl; add lime leaves, coconut, sprouts, peas, and carrots and toss to combine. Season with salt if needed.
- Toss in cabbage just before serving.
- Do Ahead
- Vegetables can be cooked and chile purée can be made 1 day ahead. Cover and chill separately.
COCONUT-MANGO SLAW
Cole slaw gets a tropical upgrade! Sliced mango, fresh lime juice, and sweet coconut milk are added to a bag of store-bought cole slaw mix for a light and bright take on slaw.
Provided by Food Network Kitchen
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3/4 cup canned coconut milk with the juice of 3 limes. Add one 14-ounce bag coleslaw mix, 1 mango (cut into matchsticks) and 1 cup chopped roasted salted peanuts; toss and season with salt and pepper.
COCONUT COLESLAW
This cool, crisp coleslaw is a great compliment to any meal. I guarantee you'll get requests to bring a big batch to picnics and barbecues. -Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- In a large bowl, toss cabbage, cranberries, coconut, cilantro and sugar. In a small bowl, mix remaining ingredients. Pour over cabbage mixture; toss to coat. Refrigerate until serving.
Nutrition Facts :
VEGETABLE SLAW
We've nicknamed this crunchy salad "Christmas slaw" because of its pretty mix of red and green vegetables. But it's tasty any time. It's great light lunch when stuffed into a whole wheat pita. -Julie Copenhayer of Morganton, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion. , In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. pour over cabbage mixture; toss to coat evenly. Cover and refrigerate until chilled.
Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 402mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
Tips:
- Use a sharp knife or mandoline to thinly slice your vegetables. This will help them cook evenly and absorb the flavors of the dressing.
- Don't be afraid to mix and match different vegetables. This recipe is a great way to use up whatever you have on hand.
- Be sure to toast the coconut before adding it to the slaw. This will give it a richer flavor and help it stay crunchy.
- Use a light hand when dressing the slaw. You don't want to overpower the flavors of the vegetables.
- Serve the slaw immediately or chill it for later. It's also great for meal prep and picnics.
Conclusion:
This colorful and flavorful coconut vegetable slaw is a refreshing and healthy side dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and healthy side dish, give this coconut vegetable slaw a try.
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