Pink Coconut Slaw

This hot pink slaw is totally irresistible, thanks to—surprise—coconut! If you like coconut, you're going to love this nutrient-dense slaw/side salad.

What the heck do you identify such a vibrant side? Vibrant coconut coleslaw? Additional notably, scorching pink coconut coleslaw? Radical coconut slaw? I don’t know, nevertheless coconut slaw doesn’t do it justice. I do know that should you’re a coconut fan, it is advisable to make this as shortly as doable. You’ll be glad you in all probability did!

This regardless of-you-identify-it slaw was roughly impressed by some coconut tostadas I liked at Hola Arepa in Minneapolis this summer time season. (I say roughly principally because of the distinctive mannequin was so much prettier.)

slaw ingredients


  • ¼ cup lime juice (about 1 big lime)
  • ¼ cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • ½ teaspoon salt
  • 1 small-to-medium purple onion, thinly sliced (2 cups)
  • 4 cups thinly sliced purple cabbage (about ½ medium cabbage)
  • 1 cup thinly sliced radishes (about 5 large) or shredded carrots
  • 1 small jalapeño, seeds and membranes eradicated, chopped
  • ½ cup chopped cilantro
  • 1 cup big unsweetened coconut flakes or ¾ cup unsweetened shredded coconut


  1. In an enormous serving bowl, combine the lime juice, vinegar, olive oil, honey and salt. Add the remaining elements and toss to combine.
  2. Put apart for 20 minutes, tossing typically. It’s going to appear to be you don’t have virtually enough liquid, nevertheless be affected individual—the produce will launch liquid as a result of it marinates.
  3. Fashion, and add additional salt if obligatory (I usually add one different ¼ teaspoon). This salad is best served between 20 minutes to 3 hours after preparing, nevertheless it should protect for as a lot as three to 4 days inside the fridge.