Coconut Coleslaw Food
COCONUT COLESLAW
Get ready to take your coleslaw to another level with our Coconut Coleslaw. With ingredients like alfredo sauce, coconut milk, red wine vinegar and coconut flakes, this Coconut Coleslaw is a creamy side dish your friends and family will be begging you to bring to every get-together!
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Mix pasta sauce, coconut milk, vinegar, sugar and soy sauce until blended.
- Combine all remaining ingredients except coconut in large bowl. Add pasta sauce mixture; mix lightly.
- Refrigerate 1 hour.
- Sprinkle with coconut just before serving.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
CURRY COLESLAW
Coleslaw with an Asian flavor. Great combination of curry, ginger, and peanuts.
Provided by Lyn
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, mix the cabbage, green onions, peas, and peanuts.
- In a separate bowl, mix the sour cream, mayonnaise, vinegar, curry powder, ginger, and cayenne pepper. Toss with the slaw to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 313.4 calories, Carbohydrate 18.3 g, Cholesterol 15.4 mg, Fat 25.1 g, Fiber 6.4 g, Protein 7.7 g, SaturatedFat 5.6 g, Sodium 279.3 mg, Sugar 6.8 g
TROPICAL PINEAPPLE COCONUT COLESLAW
This ultra creamy Coconut Coleslaw with pineapple and lime will transport you to a beach on an island far far away. Don't blame me if you never want to come back.
Provided by Bernice Hill
Categories salads
Time 20m
Number Of Ingredients 9
Steps:
- Place the shredded cabbage, carrots, and pineapple in a large bowl.
- Separate the solid coconut cream from the coconut milk and warm the coconut cream slightly.
- Add the warmed coconut cream, lime juice, salt (if using), and sugar to a blender jug.
- Blend it up and add as much coconut milk (or none) as you like.
- Pour the dressing over the veggies and mix well.
- Top with sliced green onions and fresh herbs.
Nutrition Facts : Calories 212 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 225 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
COCONUT-VEGETABLE SLAW
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
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.
COCONUT-MANGO SLAW
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
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.
HAWAIIAN COLESLAW
I love to serve this unusual and sweet coleslaw in fresh pineapple halves for individual servings at a dinner party. It's also a hit at a large gathering just put in a big bowl and garnished with greens.
Provided by Geema
Categories Pineapple
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together and let sit in the refrigerator for at least 1 hour before serving.
COCONUT COLESLAW
This cool, crisp coleslaw is a great compliment to any meal. I guarantee you'll get requests to bring a big batch to picnics and barbecues. -Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- In a large bowl, toss cabbage, cranberries, coconut, cilantro and sugar. In a small bowl, mix remaining ingredients. Pour over cabbage mixture; toss to coat. Refrigerate until serving.
Nutrition Facts :
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COCONUT COLESLAW RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 120 per serving
- Finely slice endive, fennel, celery hearts, and scallions. Add carrots and toss. Whisk together remaining ingredients for dressing. Pour dressing over vegetables and toss together until vegetables are evenly coated.
- The coleslaw will keep in the fridge for two or three days, so it can be used as a side dish on nonfast days, too. To maximize the length of time that you can keep the coleslaw, store the mixed dressing ingredients in a separate container, and dress as you go.
PINEAPPLE COCONUT COLESLAW (NO-MAYO) - SLENDER KITCHEN
From slenderkitchen.com
5/5 (1)Total Time 40 minsCategory Salad, Side DishCalories 115 per serving
- Toss together the coleslaw mix, pineapple, green onions, and cilantro. In another bowl, mix together the coconut milk, pineapple juice, vinegar, salt, and pepper.
- Toss the cabbage mixture with the dressing, massaging it into the cabbage. Refrigerate for at least 30 minutes before serving.
CREAMY COCONUT COLESLAW RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (30)Category EasyCuisine $4-$6Estimated Reading Time 3 mins
- In a small bowl or measuring cup, whisk together 1/2 cup mayo, 1/4 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!
COCONUT COLESLAW RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory SaladServings 6Total Time 25 mins
- In a large serving bowl, combine the lime juice, vinegar, olive oil, honey, and salt. Add the remaining ingredients and toss to combine.
SHRIMP TACOS WITH COCONUT COLESLAW & MANGO SALSA
From natashaskitchen.com
5/5 (28)Category MediumCuisine $19-$22Total Time 1 hr
- Combine 1/2 tsp chili powder, 1/2 tsp cayenne pepper, 1/2 tsp cumin and 1/2 tsp salt and sprinkle over shrimp. Stir shrimp to coat evenly.
- Visit: https://natashaskitchen.com/2014/04/01/creamy-coconut-coleslaw-recipe/ for the full recipe & tutorial.
- In a medium bowl, combine: diced red onion, 2 Tbsp jalapeños, 1/4 bunch chopped cilantro, diced mango and diced avocado then drizzle in 3 Tbsp fresh lemon juice and stir to combine.
- When ready to serve, heat a medium skillet over medium heat and add 2 Tbsp olive oil. Stack 2 tortillas on top of each other and once the oil is hot, saute until the bottom is golden (no need to flip the tortillas). You'll see the top one curl up; this is a good thing. The top one should be warm not toasted. Repeat with remaining tortillas.
CRUNCHY COCONUT COLE SLAW - IMMACULATE BITES
From africanbites.com
5/5 (2)Total Time 10 minsCategory AppetizerCalories 244 per serving
- Whisk together the mayonnaise, greek yogurt, onion, vinegar, mustard, salt, and pepper then add to the cabbage mixture. Then add pineapple, and coconut flakes.
HOT PINK COCONUT SLAW - COOKIE AND KATE
From cookieandkate.com
4.9/5 (24)Total Time 25 minsCategory SideCalories 155 per serving
- In a large serving bowl, combine the lime juice, vinegar, olive oil, honey and salt. Add the remaining ingredients and toss to combine.
- Set aside for 20 minutes, tossing occasionally. It will seem like you don’t have nearly enough liquid, but be patient—the produce will release liquid as it marinates.
- Taste, and add additional salt if necessary (I usually add another 1/4 teaspoon). This salad is best served between 20 minutes to 3 hours after preparing, but it will keep for up to 3 to 4 days in the fridge.
THAI COLESLAW WITH COCONUT AND LIME - A COMMUNAL TABLE
From acommunaltable.com
Estimated Reading Time 4 mins
- For the dressing: Combine all the ingredients in a blender and blend for 30 seconds or so until the dressing is smooth. Taste and adjust seasonings.
- For the coleslaw, combine the cabbage, mango, mint, cilantro and green onions in a large bowl and toss to combine. Add 1/2 of the dressing and toss. Taste and add more dressing if desired.
COCONUT SLAW RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
4/5 (15)Total Time 15 minsCategory Sides
- In a mixing bowl, whisk together the coconut cream, vinegar, mustard, maple syrup and lemon juice until combined. Season well.
- In a separate large bowl combine the white and red cabbage, carrots and spring onions. Add the dressing and some of the coriander and mix well. Garnish with the remaining coriander.
LOW CARB KETO COLESLAW RECIPE - 5 INGREDIENTS - WHOLESOME YUM
From wholesomeyum.com
4.5/5 (65)Calories 78 per servingCategory Salad, Side Dish
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, erythritol, and celery seed. Season with sea salt and black pepper to taste.
- If you have time, refrigerate the coleslaw for at least an hour (or overnight) to let the flavors develop. Stir again before serving. Serve chilled.
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