Red Meat Allergy Friendly Coconut Lime Slaw with Fresh Figs
Total time35 min
Prep time20 min
Cook time0 min
4.7(24)
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 cup carrots, coarsely grated
- 4 fresh figs, stemmed and quartered
- 3 scallions, thinly sliced (green tops only)
- ¼ cup fresh cilantro leaves, roughly torn
For the dressing
- 3 tbsp full-fat coconut milk
- 2 tbsp apple cider vinegar
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- 1 tbsp honey
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt, plus more to taste
For serving
- 2 tbsp toasted coconut flakes (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded green cabbage, red cabbage, and grated carrots. Toss to mix evenly.
- 2
In a small mixing bowl, whisk together the coconut milk, apple cider vinegar, lime juice, lime zest, honey, coconut aminos, grated ginger, turmeric, and 1/4 tsp salt until smooth and fully combined.
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