Is your inner food critic begging you to serve something different for dinner tonight? Then this Sweet Chili Coconut Slaw is for you! It is made of really common ingredients but the combination of flavours makes it really fun to eat.
How should I cut this stuff up?
There are a lot of ways to slice and dice things. It would be great if we were edward scissor hands in situations like this but since we are not there are four ways.
- Food Processor
- Box Grater
- Sharp Chef's Knife
I used option #4, because I'm basic like that.
Help! I don't have ______________ for my Sweet Chili Coconut Slaw
Radishes - Use Grated Carrots Instead
Cilantro - Use fresh Parsley
Honey - Use Maple Syrup
Coconut Chips - Use Unsweetened Shredded Coconut (half as much) ** See Below
Lime Juice - Use Lemon
Red Cabbage - Head to the Store hahaha.
**I must note that there is an uncommon item in this dish. Scandalous, I know. I buy unsweetened coconut chips at bulk barn. So they are still pretty accessible if I can buy them in rural Canada. I think its worth the effort to find these for this dish. They are meatier than shredded coconut and really add to this salad.
Sweet Chili Coconut Slaw
- ½ Medium Red/Purple Cabbage About 4-6 cups
- 1 Cup Radishes thinly sliced
- 1 medium red onion halved and then thinly sliced
- 1 cup toasted unsweetened coconut chips If using coconut flakes use ½ cup unsweetened.
- ½ Cup Cilantro Chopped
Sweet Chili Vinaigrette
- ¼ Cup Apple Cider Vinegar
- ¼ Cup Lime Juice About 1 Large Lime
- 2 tbsp light tasting olive oil
- 1 tbsp honey or maple syrup
- 1 tsp red pepper flakes or red chili flakes
- Thinly slice the cabbage, onion, and radishes. I like to get the cabbage to 2-3" long. The onion into half moon slivers and the radishes into coins. See pictures above for examples.
- Chop up the cilantro, measure out the coconut. Add everything to a big salad bowl.
- In a measuring cup add the vinegar, and lime juice. Using a tablespoon first add the oil and then the honey to the measuring cup. By adding the oil first the honey will come out of the spoon easier! Add the rest of the ingredients and stir until combined.
All Together Now
- Throw all the dressing on the salad. The ingredients will sweat as the slaw sits so don't freak out if you think it needs more dressing when you first mix it together. Let it sit for at least 30 minutes before eating.
- This slaw will last for 2 days in the fridge. Enjoy!!
When I first came across this Coconut Cabbage Slaw I thought that it sounded delicious. This recipe is originally from a great food blog call Cookie + Kate and you can check out the original recipe here. I decided to make it with honey and red pepper chili flakes as I love that sweet heat combo instead of the Jalapeno and Maple Syrup in the original recipe.
If you prefer some Classic Coleslaw Check out my Recipe here. Please comment below what you think of this recipe!!