Coconut Vegetable Slaw Recipes

COCONUT-MANGO SLAW

Coconut-Mango Slaw image

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

Ingredients

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-VEGETABLE SLAW

Coconut-Vegetable Slaw image

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

Ingredients

2 cups mung bean sprouts
Kosher salt
1 cup thinly sliced snow peas
1 cup shredded peeled carrots
1 cup shredded purple cabbage
5 Thai chiles, thinly sliced
3 garlic cloves, thinly sliced
2 teaspoons finely chopped peeled ginger
1 tablespoon light brown sugar
1 teaspoon kosher salt, plus more
3 makrut lime leaves, very thinly sliced, or 1 teaspoon finely grated lime zest
1 cup grated fresh coconut flesh or 1 unsweetened shredded coconut

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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