Grammy's Kitchen · Coleslaw · Creamy Coconut Coleslaw
One of 61 coleslaw recipes we measured
from natashaskitchen.com
121 cooks on natashaskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 61.
| this recipe | typical | |
|---|---|---|
| fat | 16% | 16% |
| acid | 1% | 5% |
| sweetener | 1% | 3% |
| salt | 0% | 0% |
| dairy | 9% | 0% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 450 g | 1/2 medium green cabbage (thinly sliced) |
| 225 g | 1/4 small purple cabbage (very thinly sliced) |
| 110 g | 1/2 cup real mayonnaise |
| 56 g | 1/4 cup Coconut milk (Original, unsweetened) |
| 8 g | 2 tsp granulated sugar |
| 10 g | 2 tsp apple cider vinegar ( or lemon juice, both work great!) |
| 5 g | 1 tsp Horseradish cream sauce |
Method: 4 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is so amazing...who knew that coconut milk could make slaw amazing. My pickiest eaters and the slaw haters all loved it! I made this with vegan mayo and it turned out great. I served with with your BBQ Pulled Chicken which was also a HUGE hit. Bot” — a cook, 5.0★
“I make this with pulled pork and it’s delicious. The only changes I make is I use real canned coconut milk as it’s thick and rich and tastes better and I sprinkle some shredded coconut on the coleslaw before mixing the dressing in and serving. Light tasting an” — a cook, 5.0★