This post may contain affiliate links. Read my disclosure policy.
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
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).
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.
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!
Creamy Coconut Coleslaw Recipe
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
- 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).
- 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.
- 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!
Could you swap for kewpie mayo? Wasn’t sure due to not wanting to mess up the acid balance.
Hi Kaylee! I assume so. I’ve never had that type of Mayo.
I really wanted to like this and it looked beautiful but the dressing had a strange off putting flavor to it. all my ingredients were fresh. I ended up adding a lot more sugar and salt to try to counter the off funky flavor. I think it might have been the apple cider vinegar. Next time I will try with lemon juice Instead.
Thank you so much for sharing that with me! We believe we found the perfect balance, but I wonder if the type of apple cider vinegar used alters the flavor too? It’s hard to say exactly what caused that without being there, I wish I could be more helpful.
Made this for a gathering to serve with pulled chicken. Was absolutely delicious. The horseradish really added a nice tang.
That sounds amazing! I’m so glad it was enjoyed!
I love your recipes! This coconut slaw looks really good, but I’m glad you added the picture of Silk coconut milk. I was going to use canned coconut milk until I saw the picture. Do you think the Silk coconut milk texture is better in this recipe?
Hi Beth! Either will work. Canned coconut milk can be thick and we wanted a liquid consistency.
This was amazing on your pulled bbq chicken recipe… everyone Loved it!!
I’m so glad you enjoyed it, Terri!
This is so good with your fish taco recipe! I took your recommendation from your response to a comment I made about your fish tacos. That combination has got to be my favorite meal of yours so far. Thanks so much!
Hi Max! That’s wonderful. Thank you for salient your experience.
Hi Natasha, can canned coconut milk be used in place of the coconut milk in the carton?
Hi Theresa! Sure, i think it could work just fine. Sometimes they can be thick, so keep that in mind, and we used unsweetened.
I used can worked great just did a good whisk first before adding from can.