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.Β 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!Β 

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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

4.84 from 12 votes
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 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: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$6

Ingredients

  • 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

Instructions

  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 (
  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?

Read comments/reviewsAdd comment/review

  • Roberto Del a Vega
    March 26, 2018

    Natasha, AS a Mexican I usually like stuff Authentic ! Why, Because it saves a CULTURE, Namely MINE! But I see you are trying to be Mexican, and the shrimp Taco with the mango, coconut was pretty tasty ! I was thinking about adding a little pineapple,being Pineapple was originally from Mexico, the taste Profile is there ! So I give you an A+ Good Job as a Junior Mexican in Training ! Don’t Forget YOU have fruit to pick this summer! Ha ha Ha Ha ! Reply

    • Natasha's Kitchen
      March 26, 2018

      Thanks so much Roberto, lol! I’m happy you enjoy the recipe! Thanks for sharing your awesome review! πŸ™‚ Reply

  • Sue
    February 7, 2018

    Hi Natasha. When I need a new and or old recipe, I always go to your site first. Do you think I could add some shaved coconut and pineapple tidbits? I was wondering about it getting soggy……. Reply

    • Natasha
      natashaskitchen
      February 7, 2018

      Hi Sue, I haven’t experimented with those so I can’t say for sure but it should work if you have well drained pineapple tidbits. Reply

  • 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 πŸ™‚ 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! πŸ™‚ 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 πŸ™‚ 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 πŸ™‚ Reply

  • abdullah rezaig
    February 7, 2017

    We don’t have horseradish cream in my country, only horseradish mustard for some reason. Do you think that will work? Reply

    • Natasha
      natashaskitchen
      February 7, 2017

      I’ve never tried that product so I can’t really say for sure without testing it myself. I would suggest adding it to taste to a small batch of the coleslaw to see how it tastes. Reply

  • Elizabeth Erander
    January 24, 2017

    I was just wondering about how many people does this serve…. if is it used with your Slow Cooker BBQ chicken? The same amount? About 8? Reply

    • Natasha
      natashaskitchen
      January 24, 2017

      Hi Elizabeth, it really depends on how you serve it. It’s 1-cabbage worth of coleslaw. If you’re using it for sandwiches as with the BBQ chicken, yes it would still serve about 8 :). Enjoy!! Reply

  • Sara Pattison
    January 17, 2017

    I have horseradish sauce, and then hot horseradish, which should I have used? Reply

    • Natasha
      natashaskitchen
      January 17, 2017

      Either will work but mine was the hot variety πŸ™‚ Reply

  • Zoe
    September 5, 2016

    Is there a substitute for horseradish cream sauce? Not quite easy to get it here in this part of my world. But I would hope to make this dish! Reply

    • Natasha
      natashaskitchen
      September 5, 2016

      Hi Zoe, the horse radish adds a flavor to the coleslaw that is not easy to substitute. You could omit it, but it would not have quite the same depth of flavor. It would still taste good though! Reply

  • KC Chapman
    July 2, 2016

    We have gone to Coconuts/Maui since the beginning and I have been trying to duplicate this as well. We know Mike (Founder and Father of Francis and now proud grandpa) and Francis personally and all he/she will tell us is that there isn’t any mayo in it! There is wasabi in it (and it now states it on their site)! Thick coconut milk is needed (one with heavy coconut cream – no lite milk for this). I think you are missing the main ingredient tho’…..Maui! πŸ™‚
    Thanks for a great “close to the real thing” recipe. Reply

    • Natasha
      natashaskitchen
      July 3, 2016

      I hope you give this recipe a try one day and also the tacos. I love the ones I have just as much if not more and we were crazy about their tacos! πŸ™‚ Reply

  • June 17, 2016

    Natasha, I am posting a round up of coleslaw recipes next month and would love to use this recipe. Can I use one of your photos in the round up. I will link back to your site for the recipe. Thanks for your consideration. Reply

    • Natasha
      natashaskitchen
      June 17, 2016

      Hi Patti! Sure! That would be great. Thank you for including my recipe in your roundup πŸ™‚ Reply

  • Karen
    April 28, 2016

    Mmmm …I liked the slaw but no one could taste the coconut flavor? Reply

    • Natasha
      natashaskitchen
      April 29, 2016

      The coconut flavor is normally pretty subtle – I’m curious, what brand of coconut milk did you use? Reply

      • karen
        April 29, 2016

        I used Thai Kitchen unsweet coconut milk in the can from the Asian section in grocery store. Reply

  • barbara
    April 3, 2016

    I also was at Coconuts on Maui recently and found that the tang was wasabi not horseradish. Reply

    • Natasha
      natashaskitchen
      April 3, 2016

      Hi Barbara, we tasted horseradish. Did you ask them if that was what they used? They are pretty secretive about it, or at least they were when we were there. We went there several times and sat and tasted to figure it out πŸ˜‰ Reply

      • Susan Hare
        April 4, 2016

        I want to make the coconut coleslaw for my daughters baby shower, along with the Chicken BBQ. How many does the coleslaw recipe serve? Reply

        • Natasha
          natashaskitchen
          April 4, 2016

          It depends on how you are serving it. As a side, serves 4-6, in sandwiches or tacos serves 6-8. Reply

    • Krysia
      August 27, 2016

      Wasabi in the U.S. is actually colored horseradish. Even in Japan, authentic wasabi is hard to find. Reply

  • Victoria
    March 23, 2016

    Hi, we dont have creamed horseradish here…what would you recommend for a substitute? Reply

    • Natasha
      natashaskitchen
      March 23, 2016

      You could just leave it out but the flavor wouldn’t be quite as good. I haven’t tested any other substitutions so I’m not sure what else to suggest. Reply

    • Katja
      March 23, 2016

      I used a bit of ground ginger, as that is what google suggested once! It was delicious! Reply

      • Natasha
        natashaskitchen
        March 23, 2016

        Great idea! Thank you Katja! πŸ™‚ Reply

    • Sofiya
      January 12, 2018

      Where did you get your coconut milk for this recipe? Reply

  • Olga
    March 20, 2016

    Yummy! Made this coleslaw for a family get together and everyone loved it! The kids kept asking for seconds! No leftovers! Next time making a double batch! Thank you for a great recipe Natasha! Reply

    • Natasha
      natashaskitchen
      March 20, 2016

      That’s awesome! I’m so happy to hear you all loved it! That’s pretty much how it goes in our family also! πŸ˜‰ Reply

  • Mary
    March 13, 2016

    Love the addition of coconut milk. We love slaw….will be making soon. Pinned. Thanks for sharing. Reply

    • Natasha
      natashaskitchen
      March 13, 2016

      You are welcome Mary πŸ˜€. Reply

  • angela
    February 3, 2016

    Making this tomorrow with your Cod in Tomato Sauce (one of our faves!!) and mashed potatoes, yum! Thanks for the great recipes Natasha! Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      I’m so happy you’re enjoying the recipes. Thank you! πŸ™‚ Reply

      • Angela
        February 10, 2016

        I just wanted to give my review since I have already made this twice since I commented πŸ™‚ This was delicious! Even my 4-year-old liked it. I was afraid to use the horseradish (when I took a whiff after opening the jar) and cut it in half originally, but I ended up using the full amount later and it was a great addition! Thanks for the recipe πŸ™‚ Reply

        • Natasha
          natashaskitchen
          February 10, 2016

          That’s so great to hear! That’s always my favorite kind of review – hearing that kids love a recipe πŸ™‚ Reply

  • Sunny
    December 21, 2015

    Just wondering if the horseradish makes the dish a little spicy. I’ve tried horseradish once and it was a bit spicy. Also, would it be ok if I left it out? Reply

    • Natasha
      natashaskitchen
      December 21, 2015

      Hi Sunny! The horseradish adds really good flavor and it wouldn’t be the same without it. There isn’t enough in the recipe to make it spicy. I didn’t get a sense of it being spicy at all in the recipe. I hope you love it! Reply

  • Olga
    October 1, 2015

    Hi Natasha,
    I noticed one of the readers mentioned using canned coconut milk. Have you tried it in this recipe?If so, which is better to use carton or canned? Please let me know planning to make this in a few days for a family gathering. I Love all you recipes. Thanks! Reply

    • Natasha
      natashaskitchen
      October 1, 2015

      I think it would work just as well with canned coconut milk. Most canned foods have BPA in them so I try to use cartons when I can. πŸ™‚ Reply

  • Kris Varsames
    August 4, 2015

    how far ahead can this coleslaw be made before serving. How long can it be kept in the fridge? Reply

    • Natasha
      natashaskitchen
      August 4, 2015

      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

  • Natalia
    May 17, 2015

    Yum! This sounds like an amazing cole slaw recipe & one I plan to try next weekend when we have company for our annual Memorial Day BBQ. Thanks for an original idea! Reply

    • Natasha
      natashaskitchen
      May 17, 2015

      I hope you love it and this would be a great choice for a Memorial Day BBQ πŸ™‚ Reply

  • Tom
    April 27, 2015

    Just saw this recipe on the news this morning. The guy from Coconuts Fish CafΓ© was on the channel describing how to make it so I just Goggled it and you Blog came up. Too Funny and Good job!!!!! Reply

    • Natasha
      natashaskitchen
      April 27, 2015

      How awesome is that?!! πŸ™‚ Reply

  • Aideen
    July 29, 2014

    Just made this, totally delish! Thanks for sharing it Reply

    • Natasha
      natashaskitchen
      July 29, 2014

      That’s so great! I’m so happy you enjoyed the coleslaw πŸ™‚ Reply

  • Young
    April 24, 2014

    The owner of coconuts told us there is no mayo in the slaw. I think they might use the canned coconut milk that is thicker than the carton kind Reply

    • Natasha
      natashaskitchen
      April 24, 2014

      Oh that could be! I’ll have to test that out next time. Thanks Young! Reply

  • Natalia A.
    April 5, 2014

    I Love salads with cabbege and this one looks absolutely delishious. I can’t believe you used coconut milk in it, what a great idea. I have to give it a try.
    It’s a keeper! Reply

    • Natasha
      natashaskitchen
      April 5, 2014

      It’s so good! If you take it for a spin, let me know how you love it πŸ˜‰ Reply

  • April 2, 2014

    Whaaaaaat?! How didn’t I think of a tropical coleslaw with coconut milk before?! This looks OMG. Will make this for sure with my own replacement for mayo (I know, I know). Looks divine, Natasha! Reply

    • Natasha
      natashaskitchen
      April 2, 2014

      I’ll have to search for your mayo replacement and give it a whirl!! Do you have a link for it on your blog somewhere? Reply

  • April 2, 2014

    This coleslaw looks amazing! Beautiful pictures, I just love these colors! Reply

    • Natasha
      natashaskitchen
      April 2, 2014

      Jaclyn, thank you so much and thanks for pinning (I saw that earlier!) You’re so sweet πŸ™‚ Reply

  • Dasha
    April 2, 2014

    This sounds delish! Will make soon, as we love to eat all kinds of cabbage in general. So healthy! Reply

    • Natasha
      natashaskitchen
      April 2, 2014

      The coconut milk addition makes it so scrumptious! I hope you love it as much as we do!! Reply

  • Liz
    April 2, 2014

    Nice coleslaw. Thanks so much and have a Fun Day! Reply

    • Natasha
      natashaskitchen
      April 2, 2014

      Thank you Liz! I hope you love it!! Reply

  • That coleslaw sounds fantastic! Love the addition of the coconut milk. I bet this would be scrumptious on any kind of fish taco. Yum! Reply

    • Natasha
      natashaskitchen
      April 1, 2014

      Thank you! It was incredible over the shrimp tacos. I can’t wait to share them with you all! πŸ™‚ Reply

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