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 mediumgreen cabbage (thinly sliced)
- ¼ smallpurple cabbage (very thinly sliced)
- ½ cupreal mayonnaise
- ¼ cupcoconut milk (original, unsweetened)
- 2 tspgranulated sugar
- 2 tspapple cider vinegar ( or lemon juice, both work great!)
- 1 tsphorseradish cream sauce
Directions
- 1
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 (
- 2
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).
- 3
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.
- 4
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!