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Hot Pink Coconut Slaw

Blossom Lady
Oct 31, 2021 03:39 AM
Hot Pink Coconut Slaw

What the heck do you call such a colorful side? Colorful coconut coleslaw? More specifically, hot pink coconut coleslaw? Radical coconut slaw? I don’t know, but coconut slaw doesn’t do it justice. I do know that if you are a coconut fan, you should make this as soon as possible. You’ll be glad you did!

This antioxidant-rich coconut slaw is fantastic as a side as is, so I decided to present it as such. It’s also awesome with guacamole or strips of fresh avocado—try that on a taco or chips or tostada. It also plays surprising well with black beans, the creamy cashew sour cream, and with feta. Just keep in mind that the 20-minute marinating time is absolutely necessary. As always, please let me know how you like it!


  • ¼ cup lime juice (about 1 large lime)
  • ¼ cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • ½ teaspoon salt
  • 1 small-to-medium red onion, thinly sliced (2 cups)
  • 4 cups thinly sliced purple cabbage (about ½ medium cabbage)
  • 1 cup thinly sliced radishes (about 5 large) or shredded carrots
  • 1 small jalapeño, seeds and membranes removed, chopped
  • ½ cup chopped cilantro
  • 1 cup large unsweetened coconut flakes or ¾ cup unsweetened shredded coconut
Prep Time:
25 minutes
Cook Time:
0 minutes
Total Time:
25 minutes
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