Coconut Milk Coleslaw

Coconut Milk Coleslaw is a creamy, refreshing twist on the classic American BBQ side, featuring crunchy vegetables and a light, dairy-free coconut dressing. This vibrant dish is perfect for adding a tropical flair to your summer cookouts.

Ingredients

• Green cabbage - 200 grams, finely shredded
• Carrot - 100 grams, grated
• Red bell pepper - 50 grams, thinly sliced
• Green onions - 2, sliced
• Coconut milk - 100 ml
• Apple cider vinegar - 1 tablespoon
• Maple syrup - 1 teaspoon
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cilantro - 2 tablespoons, chopped (optional)

Steps

1. In a large mixing bowl, combine the shredded cabbage, grated carrot, sliced red bell pepper, and sliced green onions.
2. In a separate bowl, whisk together the coconut milk, apple cider vinegar, maple syrup, olive oil, salt, and black pepper until well combined.
3. Pour the coconut dressing over the vegetable mixture and toss gently to coat all the vegetables evenly.
4. Let the coleslaw sit for about 10 minutes to allow the flavors to meld.
5. If desired, sprinkle with chopped cilantro before serving. Serve chilled or at room temperature.

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains coconut milk, which may provide healthy fats and support heart health.

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