Hot Pink Coconut Slaw

Hot Pink Coconut Slaw (Vegan Gluten-Free Recipe Analysis)

This hot pink slaw is totally irresistible, thanks to—surprise—coconut! If you like coconut, you're going to love this nutrient-dense coleslaw/side salad.yields 6 side servings (about 1 cup each).

Full recipe at cookieandkate.com

Serving

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Compliance

Based on the Vegan Gluten-Free way of eating preset. View more Vegan Gluten-Free recipes.

1032g

Ingredients

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1/4 cup lime juice (about 1 large lime)

0.25 cup (61g) Lime Juice, Raw

61g
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1/4 cup apple cider vinegar

0.25 cup (60g) Vinegar, Cider

60g
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2 tablespoons olive oil

2 tbsp (27g) Oil, Olive, Salad Or Cooking

27g
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1 tablespoon honey or maple syrup

1 tbsp (20g) Syrups, Maple

20g
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1/2 teaspoon salt

0.5 tsp (3g) Salt, Table

3g
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1 small-to-medium red onion, thinly sliced (2 cups)

2 cup (320g) Onions, Raw

320g
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4 cups thinly sliced purple cabbage (about 1/2 medium cabbage)

4 cup (356g) Cabbage, Raw

356g
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1 cup thinly sliced radishes (about 5 large) or shredded carrots

1 cup (116g) Radishes, Raw

116g
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1 small jalapeño, seeds and membranes removed, chopped

1 pepper (14g) Peppers, Jalapeno, Raw

14g
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1/2 cup chopped cilantro

0.5 cup (8g) Coriander (cilantro) Leaves, Raw

8g
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1 cup large unsweetened coconut flakes or 3/4 cup unsweetened shredded coconut

1 cup (48g) Unsweetened Coconut Flakes

48g

Ingredients

COCONUT, SODIUM METABISULFITE (ADDED TO RETAIN COLOR).

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