Coconut Lime Cabbage Slaw

This Coconut Lime Cabbage Slaw recipe was a collaborative effort between one of my friends and I.

I created the coconut lime dressing to use on a carrot salad I often served as part of my menus at Good Commons, the retreat center my friend owns where I cook during the summer. She fell in love with the dressing and started using it with shredded cabbage as a vegan coleslaw to serve during a annual bbq she caters every year.

I helped out with the event one summer, and fell in love with the way she used the dressing on cabbage. I then took THAT idea, added a few touches of my own (cilantro! coconut flakes!) and a new favorite coleslaw recipe was born!

This crunch, slightly sweet and tropical slaw only uses a few ingredients, and is the perfect side for all kinds of main dishes. We've served this one with everything from crab cakes to bbq-sauce smothered chicken. It's also a really tasty addition to tacos and sandwiches. Try it with grilled mahi mahi sandwiches, shrimp tacos, or even pulled pork!

Because cabbage is such a hearty vegetable, you can make and dress this in advance and let it sit for a few hours before serving or during a long party. Add this recipe to your repetoire and pull it out for your next potluck or picnic!

Coconut Lime Red Cabbage Coleslaw
Serves 6 - 8

3/4 cup canned full-fat coconut milk
1/4 cup grapeseed, avocado, or other neutral flavored oil
Zest and juice of 2-3 limes (enough to make 1/3 cup juice)
1 tablespoon vinegar (white wine, red wine, or rice)
2 teaspoons honey (or maple, sugar or other sweetener for vegan!)
3 large garlic cloves
1/2 teaspoon red chile flakes (optional)
Kosher salt
1 3/4 pounds red cabbage, cored and thinly sliced
1/2 medium red onion, peeled and thinly sliced (optional)
1 cup unsweetened dried coconut flakes
1 cup finely chopped cilantro

In a blender, combine the coconut milk, lime juice and zest, vinegar, honey, garlic, and chile flakes if using, and 1 teaspoon kosher salt, and puree until smooth.

Combine the cabbage, sliced onion (if using), cilantro, and the dressing in a large bowl and toss to coat. Cover and chill at least 2 hours and up to overnight. Before serving, toss, taste, and season with additional salt, if needed.

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