Best Coconut Slaw Recipes

COCONUT-MANGO SLAW

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.

PAN ROASTED JUMBO CRAB CAKE SERVED WITH JICAMA AND CHAYOTE SLAW, AND COCONUT THAI RED CURRY SAUCE

Steps:

• In a medium bowl, mix all ingredients except the remaining 2 tablespoons of the breadcrumbs. With your hands, mold into 1 large cake, about 1 inch high. Then coat the crab cake with the remaining 2 tablespoons breadcrumbs.
• In a 10-inch skillet, heat enough oil to come 1/4-inch up the sides of the skillet over medium heat. Carefully place the crab cake in the hot oil and fry until golden brown and crispy, about 4-5 minutes on each side.
• To serve, place the Jicama and Chayote Slaw on a serving plate and top with the Crab Cake. Drizzle the plate and Crab Cake with the Coconut Thai Red Curry Sauce.
• In a small bowl, mix together all ingredients with a rubber spatula. Use a slotted spoon to place slaw on plates so that mixture is not too liquidy.
• In a small saucepan over medium heat, simmer the lemon grass, ginger, lime leaf, and sugar with 1/2 cup water until slightly reduced, about 15 to 25 minutes. Strain mixture through a sieve into a heat-proof bowl, and reserve the liquid.
• In a separate small saucepan over high heat, boil the curry paste and 1 tablespoon of the coconut milk until brown. Slowly add the rest of the coconut milk. Reduce the heat and simmer until liquid has reduced by 1/4. Add the reserved sugar mixture, and continue simmering until the sauce thickens and reaches a nappe consistency (thick enough to coat the back of a spoon). Drizzle sauce over Crab Cake and around plate.

AHI TUNA WITH CURRIED SUMMER SQUASH, CHAYOTE SLAW, AND COCONUT CREAM

Steps:

• Curried Squash: Place sliced squash, onion, and garlic into a saucepan and sweat with grapeseed oil. Stir in curry powder, add lime leaves, coconut milk, and stock. Simmer for 5 to 8 minutes. Remove lime leaves and blend. Finish by seasoning with ginger juice, salt, and ground cumin. Chill.
• Chayote Slaw: Toss all ingredients together and season with salt.
• Ahi Poke: Toss together in a bowl. Chill.
• Coconut Cream: Reduce cream. Add milk and reduce. Add toasted coconut. Chill.
• Ahi Tuna: Char the tuna loin in a wok, remove from a pan, and let rest. Place poke, charred tuna (sliced) and slaw in a bowl. Pour in squash puree and garnish with coconut cream and basil.

COCONUT-VEGETABLE SLAW

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.

PALEO SHRIMP CAKES WITH SPINACH SLAW AND COCONUT ALMOND DRESSING

Steps:

• In a food processor pulse shrimp, coconut milk, cilantro and hot pepper 10-15 times until ingredients are combined but the texture is still slightly chunky. Heat several tablespoons of oil in a pan over medium heat. For bite-sized shrimp cakes, use a tablespoon measurement to scoop up shrimp batter and drop it into the pan. This will make 16-18 small cakes. Cook each side 2-3 minutes, until nicely browned. Set shrimp cakes aside. Mix the salad ingredients together in a bowl and toss with Coconut Almond dressing. Garnish with shrimp cakes on top. Coconut Almond Dressing: Mix lime juice and 2 teaspoons of warm water with almond butter until almond butter has a slightly runnier consistency. Whisk in the rest of the ingredients. Add additional salt, herbs or red pepper flakes to taste.

COCONUT-CRUMBED FISH WITH SWEET CHILLI SLAW

Steps:

• In a large bowl, whisk together the mayonnaise and sweet chilli sauce. Add the lettuce and cucumber, toss through and set aside.
• Mix the coconut and flour together on a plate. Dip the fish fillets into the beaten egg, then into the coconut-flour mixture to coat. Heat the oil in a frying pan until very hot, then add the fish and fry for 3-4 mins on each side until cooked through. Serve with the salad and lime wedges.

COCONUT SLAW

Steps:

• Place the shredded cabbage in a large salad bowl. In a deep skillet, heat the coconut oil over medium-low heat. Add the carrots and cook a few minutes until tender-crisp. Add the garlic and stir. Gradually add the vinegar, tasting, until you have a nice tart vinagrette. Season to taste with salt and pepper. Be generous with the salt. Heat to a simmer. Pour the hot dressing over the cabbage and toss to combine. Let sit for a few minutes to soften the cabbage. Add the cheese and toss. (If you have shredded chicken you could add it along with the cheese.) Serve onto plates, sprinkle with the nuts, and arrange the chicken breast strips (if using) on top.

WATERCRESS SLAW WITH TOASTED COCONUT

Steps:

• In a small bowl, whisk together the mayonnaise, olive oil, lime juice, chili oil, salt and pepper. Set aside. In a large bowl, combine the watercress, onion and pepper. Pour the mayonnaise mixture over the vegetables, toss to coat and refrigerate for at least 1/2 hour.
• Meanwhile, heat a small, heavy skillet over medium heat. Add the coconut and cook, shaking the pan, until the coconut is lightly browned, about 2 to 3 minutes. Transfer to a small bowl and set aside to cool.
• When ready to serve, toss the salad with the basil and mint. Transfer to a bowl, garnish with the toasted coconut and serve.