Coconut Coleslaw Recipe

Coconut Coleslaw Recipe

How To Make Coconut Coleslaw

This bright and tangy coconut slaw is tossed with red onion, purple cabbage, and radish combined with lime juice, apple cider vinegar, and a hint of honey.

Preparation: 25 minutes
Total: 25 minutes



  • ¼cuplime juice,about 1 large lime
  • ¼cupapple cider vinegar
  • 2tbspolive oil
  • 1tbsphoney,or maple syrup
  • ½tspsalt
  • 1medium red onion,2 cups, thinly sliced
  • 4cupspurple cabbage,thinly sliced, about ½ medium cabbage
  • 1cupradishes,about 5 large, thinly sliced, or shredded carrots
  • 1small jalapeño,seeds and membranes removed, chopped
  • ½cupcilantro,chopped
  • 1cuplarge unsweetened coconut flakes,or ¾ unsweetened shredded coconut


  1. In a large serving bowl, combine the lime juice, vinegar, olive oil, honey, and salt. Add the remaining ingredients and toss to combine.

  2. Set aside for 20 minutes, tossing occasionally.

  3. Taste, and add additional salt if necessary. Serve immediately.

Recipe Notes

This salad is best served between 20 minutes to 3 hours after preparing, but it will keep for up to 3 to 4 days in the fridge.


  • Calories: 201.54kcal
  • Fat: 16.08g
  • Saturated Fat: 10.78g
  • Monounsaturated Fat: 3.79g
  • Polyunsaturated Fat: 0.66g
  • Carbohydrates: 14.92g
  • Fiber: 4.89g
  • Sugar: 7.88g
  • Protein: 2.50g
  • Sodium: 226.23mg
  • Calcium: 43.94mg
  • Potassium: 344.41mg
  • Iron: 1.27mg
  • Vitamin A: 38.87µg
  • Vitamin C: 43.78mg
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