Sweet and savory with the unexpected flavor of toasted coconut, this slaw is sure to be a hit when you serve it. I use the raw, coconut flakes by Gurley, not the sweetened version. Toasting coconut in a fry pan on your stove top over medium heat is easy – just make sure you keep an eye on it, stirring it frequently until almost all of the coconut has turned golden brown. For the coconut milk, I pour the whole can into the bowl I am mixing the slaw in and stir with a whisk to make sure it is all combined. Then I pour it back into the can and measure out the desired amount.
1 c. coconut milk, not low-fat
1/2 c. mayonnaise
2 tbsp. Dijon Mustard
2 tbsp. apple cider vinegar
Juice of 1 lime
1/2 tsp. salt
1 small red onion, grated – roughly 1/4 c.
1 – 16 oz. package slaw mix
1 1/2 c. raw, coconut flakes – toasted
In a bowl, whisk together coconut milk, mayonnaise, Dijon, vinegar, lime and salt – taste and adjust seasonings to suit you. Add grated onion, slaw mix and toasted coconut – stir to combine. Cover and refrigerate for at least six hours, overnight if possible. Enjoy!