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July 9, 2014

Creamy Coconut Coleslaw

A few months ago I shared with you a recipe for mayonnaise-free coleslaw, that used avocado to give it that creaminess one would expect from this bbq side dish. Since then I've learned that I'm allergic to avocado! :sad-face: Thus began my quest for another alternative to making a creamy coleslaw. After seeing several recipes in blogland for creamy ice pops, it dawned on me that if you can make a creamy, non-dairy popsicle, why not use that same ingredient to make a creamy coleslaw? It makes perfect sense, coconut milk is thick and creamy, and would be a great substitute for mayo.

 photo Coleslaw_zps4e540831.jpg

But how did you get around the coconut taste you may ask? Easy, I just added some apple cider vinegar to give it that tangy flavor that mayo has, and it worked fabulously. While I'm not going to lie and tell you it taste exactly like mayonnaise-based coleslaw, it is very, very close, and is a fantastic substitute for those of us who can't eat mayo. And don't skip the chilling part of the recipe, it really does make a difference in the flavor of this dish. When you taste test it after initially mixing it you'll think, "This doesn't taste like mayo"?! Be patient, after it has had time to chill and marinate in the fridge, you'll be amazed at the difference in taste, I promise.

Creamy Coconut Coleslaw


4 cups shredded cabbage (I used a combination of green and purple cabbage)
2 carrots, shredded
1/4 cup chopped green onion
1/2 cup chopped fresh parsley or cilantro
1 cup canned coconut milk
1 - 2 tablespoons apple cider vinegar or juice of 1 lime
Sea salt and fresh ground pepper to taste


In a large bowl toss together the cabbage, carrots, green onion, and parsley or cilantro.
In a separate bowl whisk together the coconut milk, vinegar or lime juice, salt and pepper until well blended.
Pour the coconut milk mixture over the cabbage mixture and toss together until thoroughly combined. You may have to use your hands to do this, so dig in! :)
Place coleslaw in the refrigerator for at least one hour to allow flavors to blend. Taste for seasoning and serve.


*The longer you let the coleslaw marinate in the fridge, the better the flavors become.

*If you like your coleslaw to have a little sweetness, add 1 tablespoon of honey as you are blending the coconut milk mixture together.

*For a tropical twist, add 1 cup of chopped pineapple and 1/2 cup shredded, unsweetened coconut to the coleslaw, and use lime juice instead of the apple cider vinegar.

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