Saturday, March 5, 2016

Readers Choice Part 2: Coconut Veggie Slaw

Readers Choice Part 2.  You certainly picked a really yummy recipe that you will be able to make for yourself or for a cook out and knock the socks off your friends and family!  

Coconut Veggie Slaw

This slaw pairs wonderfully with the Coconut Curry Chicken, but is also delicious on a turkey burger or on the side of pretty much anything.  Again, don’t be afraid to play with the spices to make it your own.


¼ can coconut milk (the remaining coconut milk from the Coconut Curry Chicken)

3 oz plain Greek yogurt

1 lime juiced                   

1 garlic clove pressed or minced

1 tbsp. minced ginger (I used the stuff from a squeeze bottle, it’s great to keep in your fridge for so many recipes)

1 tsp curry powder

1-2 tsp honey

Salt & pepper to taste

½ small head Napa cabbage the green portion sliced thin (optional)

1 small package mixed slaw mix,  most markets sell this in a box or bag in the produce section or you can make your own think cabbage sliced thin, red cabbage sliced thin, carrots etc. Fairway market sells this premade and it’s a really good mix. Broccoli slaw is super popular now and also works really well!

1 red pepper cut into 1 inch sections and sliced thin

1 red onion peeled, cut in half and sliced thin

½ cup unsweetened coconut flakes toasted (I get this at Whole Foods because for under a dollar you can get enough of this to make this and several other recipes, it goes great in next weeks granola, it is also the larger pieces that mimic the shred on the slaw mix. Trader Joes sells something similar. Put them in a dry nonstick pan and toss until lightly brown and immediately remove from the pan, reserve some for plating.)


In a bowl mix the coconut milk, yogurt, lime juice, garlic and ginger as well as the curry powder, honey, salt and pepper and stir.  Add vegetables and toss together until everything is coated.  This should be made close to when you want to eat your meal, if you want to use this for lunch toss together the vegetables and put the dressing in another container so you can toss it together when you’re ready to eat and you won’t have soggy slaw.  If you want to add the coconut, add it at this time and use the remaining coconut to garnish the chicken. 

This recipe looks like it has a lot of ingredients but so many of them are optional, if you don't have napa cabbage on hand you don't need it, you can do this recipe simply with a head of cabbage, a shredded carrot and some red onion, easy peasy.  Never stress not having one of the optional ingredients, or if you don't like carrots don't add them.  Each of these recipes is my own and with that comes some of my personality, but as you cook them they become YOUR recipes and you should add YOUR personality!

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