Creamy Coconut Coleslaw Recipe
This creamy coconut coleslaw is a "copycat" of the famous "France's Coleslaw" we tried in Coconuts Fish Cafe on the island of Maui. Re-creating this was fun. I should have taken a picture of my test kitchen. I had ramekins everywhere! The results were amazing. I think you'll love this coleslaw! It is delicious in any sandwich, over tacos or just in leu of your average coleslaw.
Ingredients
½ medium green cabbage, thinly sliced
¼ small purple cabbage, very thinly sliced
½ cup Real Mayo
¼ cup Coconut milk (Original, unsweetened)
2 tsp granulated sugar
2 tsp apple cider vinegar or lemon juice (both work great!)
1 tsp Horseradish cream sauce
Instructions
In a small bowl or measuring cup, whisk together ½ cup mayo, ¼ cup coconut milk, 1 tsp horseradish sauce, 2 tsp sugar, 2 tsp apple cider vinegar (
or lemon juice - honestly I tested both and liked them. My husband liked the vinegar slightly more so I went with that one for this batch).
In a medium bowl, combine thinly sliced green cabbage with very thinly sliced purple cabbage. I like the contrast of larger green cabbage pieces with thinner purple mixed in.
Once the dressing is creamy and smooth, pour it over your prepared cabbage and stir well. Just before serving, give it a quick stir to make sure any dressing at the bottom coats the cabbage. So yummy!
