Coconut Ginger Coleslaw

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If you like coleslaw, you will love this version.

If you don’t like coleslaw, maybe you can try this one as a way to dip your toes in the coleslaw pond.

I promise it’s warm.

The metaphorical pond. Not the coleslaw. The coleslaw has to be cold.

Anyway, the real star of the show here is the dressing. So tropical and so yummy.

This is what you need to make it:

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 That’s powdered sugar. You can use regular sugar, or coconut sugar or stevia or crack. Whatever.

I used powdered sugar because it dissolves much easier into the dressing.

I don’t want grains of sugar in my slaw, y’know?

Ok, so plop the coconut milk into a bowl.

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It’s supposed to be separated like that. Just whisk, add all the ingredients (specific measurements in recipe card at end of post) and whisk again.

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This dressing can be made in advance. In fact, it’s better to make it the day before to let all the flavors develop.

While the dressing is chilling, shred all the veggies using a food processor or box grater.

I used a head each of green and purple cabbage, carrots and ginger.

Make sure to remove the cores of the cabbage before shredding.

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Place all the shredded veg into a large bowl, add some chopped green onions, as much dressing as your heart desires and toss!

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Add a little S&P and let it chill in the fridge for at least an hour to give the flavors a chance to come out of their shells and show you their true, fun personalities.

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I love this coleslaw.

So balanced.

Sweet and tangy.

Pretty and tasty.

Just like me, I mean you, I mean me.

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