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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 mayonnaise
- 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!
Nutrition Per Serving
