Coconut Ginger Coleslaw (No-Dairy, Vegan + Paleo)

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:

 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.

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.

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.

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

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.

I love this coleslaw.

So balanced.

Sweet and tangy.

Pretty and tasty.

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



For Salad:

1 head of green cabbage, shredded
1 head of purple cabbage, shredded
2 carrots, peeled and shredded
2 pieces of ginger, peeled and shredded
3 green onions, chopped

For Dressing:

1 can of coconut milk
2 tbsp of rice vinegar
2 tbsp of mirin
2 tbsp powdered sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp Old Bay
1 tsp honey
few dashes of Worcestershire sauce
S&P, to taste


Begin by scooping out the coconut milk into a bowl. You want the thick cream and the water too.

Whisk until milky.

Add all the other ingredients for the dressing to the coconut milk and whisk until combined.

You can make the dressing a day or a few hours in advance. Chill in the fridge.

Using a food processor, shred the cabbage, carrots and ginger and toss in a bowl.

Add the chopped green onions.

Pour on as much dressing as you like and stir until combined.

Allow to chill in the fridge for at least an hour or two to get maximum flavor potential.