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.
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Emily Francis
[email protected]Overall, I thought this slaw was just okay.
Bili1950 Vitez
[email protected]I didn't have any coconut milk on hand, so I used almond milk instead.
Malik Sajjad
[email protected]The slaw was a bit too crunchy for my liking.
Anila Anila
[email protected]I found the slaw to be a bit bland.
Kizzi Akin
[email protected]The dressing is a bit too sweet for my taste.
Kiing Zamsa
[email protected]I'm not a huge fan of coconut, but this slaw was still really good.
Mohamed Tag
[email protected]This slaw is a great way to get your kids to eat their vegetables.
MoiN MoiN
[email protected]I love the crunch of the cabbage and carrots, and the dressing is so flavorful.
easinarafat remon
[email protected]This is the best slaw recipe I've ever tried.
Taiyo Kami
[email protected]I've made this slaw a few times now and it's always a crowd-pleaser.
sarangdharo gamingyt
[email protected]This slaw was a hit at my last potluck! Everyone loved the unique combination of flavors and textures.