Creamy Coconut Coleslaw Recipe

This Creamy Coconut Coleslaw is delicious in a sandwich or over fish tacos. , a "copycat" of the famous "France's Coleslaw" we tried in Coconuts Fish Cafe.

This creamy coconut coleslaw takes me back to our vacation in Maui. It is, I could say, a “copycat” of the famous “France’s Coleslaw” we tried in Coconuts Fish Cafe on the island of Maui.

My sister and her husband went to the restaurant with us in Maui. We all had the coleslaw and tried to guess what was in it. I jotted down the proposed list of ingredients and was determined to make it at home. Props to my sister Sveta for picking up on the horseradish. Re-creating this was fun.

I should have taken a picture of my test kitchen. I had ramekins everywhere! The results were amazing. I think you’ll love this coleslaw! 

It is delicious in any sandwich, over tacos or just in leu of your average coleslaw. I made the most amazing shrimp tacos with a mountain of this coconut coleslaw and those tacos were basically inhaled.

My sister came over to try them and she went on and on about how much she liked the coleslaw and even packed a to-go box for her husband to try it.

Ingredients for Coconut Coleslaw:

1/2 medium green cabbage, thinly sliced
1/4 small purple cabbage, very thinly sliced
1/2 cup Real Mayo
1/4 cup Coconut milk (Original, unsweetened)
2 tsp granulated sugar
2 tsp apple cider vinegar or lemon juice (both work great!)
1 tsp Horseradish cream sauce

Coconut Coleslaw Recipe @NatashasKitchen

How to Make Coconut Coleslaw:

1.In a small bowl or measuring cup, whisk together 1/2 cup mayo, 1/4 cup coconut milk, 1 tsp horseradish sauce, 2 tsp sugar, 2 tsp apple cider vinegar (or lemon juice – honestly I tested both and liked them. My husband liked the vinegar slightly more so I went with that one for this batch).

Coconut Coleslaw Recipe @NatashasKitchen 4

2. In a medium bowl, combine thinly sliced green cabbage with very thinly sliced purple cabbage. I like the contrast of larger green cabbage pieces with thinner purple mixed in.

Coconut Coleslaw Recipe @NatashasKitchen-2

Coconut Coleslaw Recipe @NatashasKitchen-3

3. Once the dressing is creamy and smooth, pour it over your prepared cabbage and stir well. Just before serving, give it a quick stir to make sure any dressing at the bottom coats the cabbage. So yummy!

This Creamy Coconut Coleslaw is delicious in a sandwich or over fish tacos. , a "copycat" of the famous "France's Coleslaw" we tried in Coconuts Fish Cafe.

Creamy Coconut Coleslaw Recipe

4.8 from 11 reviews
This creamy coconut coleslaw is a "copycat" of the famous "France's Coleslaw" we tried in Coconuts Fish Cafe on the island of Maui. Re-creating this was fun. I should have taken a picture of my test kitchen. I had ramekins everywhere! The results were amazing. I think you'll love this coleslaw! It is delicious in any sandwich, over tacos or just in leu of your average coleslaw.
Author:
Skill Level: Easy
Cost To Make: $4-$6

Ingredients

  • ½ medium green cabbage, thinly sliced
  • ¼ small purple cabbage, very thinly sliced
  • ½ cup Real Mayo
  • ¼ cup Coconut milk (Original, unsweetened)
  • 2 tsp granulated sugar
  • 2 tsp apple cider vinegar or lemon juice (both work great!)
  • 1 tsp Horseradish cream sauce

Instructions

  1. In a small bowl or measuring cup, whisk together ½ cup mayo, ¼ cup coconut milk, 1 tsp horseradish sauce, 2 tsp sugar, 2 tsp apple cider vinegar (
  2. or lemon juice - honestly I tested both and liked them. My husband liked the vinegar slightly more so I went with that one for this batch).
  3. In a medium bowl, combine thinly sliced green cabbage with very thinly sliced purple cabbage. I like the contrast of larger green cabbage pieces with thinner purple mixed in.
  4. Once the dressing is creamy and smooth, pour it over your prepared cabbage and stir well. Just before serving, give it a quick stir to make sure any dressing at the bottom coats the cabbage. So yummy!

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This Creamy Coconut Coleslaw is delicious in a sandwich or over fish tacos. , a "copycat" of the famous "France's Coleslaw" we tried in Coconuts Fish Cafe.

What would you serve this coleslaw with?

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  • Carolina birchmore
    December 6, 2017

    How far in advance could you make this? Night before for next day dinner? Reply

    • Natasha
      natashaskitchen
      December 6, 2017

      Hi Carolina, I’ve made it a day in advance and it was still good after being refrigerated 48 hours. I haven’t tested it further than that. Reply

  • November 7, 2017

    I’ve made your bbq chicken & coleslaw now more times than I can count, lol. It’s one of my favourite Pinterest recipe finds! Thank you for sharing, it’s seriously amazing! Reply

    • Natasha's Kitchen
      November 7, 2017

      You’re welcome Rikki! I’m glad to hear how much you love the recipe! Thank you for sharing your fantastic review! Reply

  • Bek
    October 3, 2017

    This turned out really nice!! I didn’t have any horseradish cream on hand so I used fresh minced ginger instead and it worked really well! Thankyou ! Reply

    • Natasha's Kitchen
      October 3, 2017

      You’re welcome! I’m glad to hear you enjoy the recipe! Thanks for sharing 🙂 Reply

  • Carra Makarova
    May 27, 2017

    I want to make this salad a day before eating it . Will it hold well? I’ve made before and love it but just don’t know how well it holds because it was all gone after making it !

    Thanks for all recipes ! My husband is from Russia and your website has saved us! I cook so much Russian food because of your recipes and he is always impressed ! Reply

    • Natasha
      natashaskitchen
      May 27, 2017

      Hi Carra, if you want it to last longer, try using a canned coconut milk which is thicker. I think this salad is best the day it is made and should be refrigerated until used. Reply

    • Rick
      July 21, 2017

      The red cabbage bleeds if left to long in the frig. Reply

  • erin
    April 28, 2017

    I looked at this recipe as a base for ingredients and edited a little (as I always do with other people’s recipes to meet my own tastes!). I recommend using canned coconut milk from an asian grocery store- that is literally coconut flesh/water ground up. The cartons you get at the normal store are watered down, chemically treated mimics of true coconut milk. Plus, the canned stuff is much thicker, so you can use more coconut than mayo in the recipe which I like better (I use an avocado oil mayo which worked great!). I also used honey rather than sugar. Yum! Reply

    • Natasha
      natashaskitchen
      April 28, 2017

      Thank you for sharing your healthy modifications. I seriously love all your ideas! I will have to revisit this salad soon and try your suggestions! 🙂 Reply

  • Dagmar
    March 7, 2017

    Hi, some time ago I accidentally found this recipe – and I love it… I don’t eat/ drink dairy products, so coleslaw is never really easy to make in my country… but home made mayonnaise and coconut milk work like a charm – I would never have come up with this subsitute. I don’t have and don’t like horseradish, I just used freshly ground (grated?) ginger root – works perfectly fine and goes well with the coconut milk. Thanks for the recipe. Reply

    • Natasha
      natashaskitchen
      March 7, 2017

      I’m so happy to hear that!! Thank you for sharing your amazing review with me 🙂 Reply

  • Lauren Turner
    February 10, 2017

    My husband loved loved loved this! We all did! So good! Reply

    • Natasha's Kitchen
      February 10, 2017

      That’s GREAT! Thank you for sharing your wonderful review Lauren 🙂 Reply

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