Coconut Milk Veggie Slaw Topped With Toasted Coconut Chips

This Coconut Milk Veggie Slaw has a nice hint of coconut flavor. It is extremely satisfying and packed full of healthy crunchy vegetables. This slaw is wonderful on its own, especially when topped with toasted coconut. It is also perfect as a side dish.

Coconut Milk Veggie Slaw Topped With Toasted Coconut Chips [Vegan]

Ingredients

Coconut Milk Vinaigrette

• 1/4 cup Coconut Oil - melted
• 1/2 cup Coconut Milk
• 2 tablespoons Rice Wine Vinegar or Champagne
• 2 tablespoons Lime Juice - fresh squeezed
• 1 small Shallot - minced
• 1 garlic - minced
• 1/2 teaspoon Himalayan Salt - or to taste

Slaw

• 1/2 head savoy cabbage - thinly sliced
• 1/2 fennel bulb - thinly sliced
• 1/4 of a Jicama - thinly sliced and then cut into thin strips
• 5 radishes - thinly sliced and then cut into matchsticks
• 1 stock celery - thinly sliced and then cut into matchsticks
• 1 small yellow bell pepper - top and bottom cut off - thinly sliced
• 1 small orange bell pepper - top and bottom cut off - thinly sliced
• 1/2 cup basil - thinly sliced

Toasted Coconut

• 1 Cup Toasted Coconut Flakes - optional

Preparation

Coconut Milk Vinaigrette

1. Melt the coconut oil on low heat in a small pan.
2. Add everything to a medium bowl except the coconut oil and whisk together.
3. Whisk in the melted coconut oil. Set aside.

Toasted Coconut

1. Preheat oven to 350°F degrees.
2. Line a baking sheet with parchment paper.
3. Spread the coconut over the parchment paper and place on the middle rack in the oven.
4. Bake for 4 - 5 minutes. Check at 4 minutes.
5. Assemble
6. Add all the veggies into a large bowl and toss with the vinaigrette.
7. Serve the toasted coconut on the side. (The coconut with become soft if you mix it into the salad.)

https://www.onegreenplanet.org/vegan-recipe/coconut-milk-veggie-slaw-topped-with-toasted-coconut-chips-vegan/