15-Minute Creamy Coconut Coleslaw
This refreshing coleslaw combines crisp green and purple cabbage with a unique creamy dressing made from coconut milk, mayo, and a hint of horseradish for subtle heat. The coconut milk adds tropical richness while apple cider vinegar provides bright acidity. Perfect as a side dish for barbecues, fish tacos, or pulled pork sandwiches. The contrasting textures of larger green cabbage pieces with finely sliced purple cabbage create visual appeal and varied bite.
Ingredients
- ½ medium green cabbage, thinly sliced
- ¼ small purple cabbage, very thinly sliced
- ½ cup Real Mayovegan mayo1:1dairy-free
use plant-based mayo
- ¼ cup coconut milk, original, unsweetened
- 2 tsp granulated sugar
- 2 tsp apple cider vinegar or lemon juice
- 1 tsp horseradish cream sauceDijon mustard1/2 tspmilderdairy-free
reduces heat significantly
Instructions
- 1
Whisk together mayo, coconut milk, horseradish sauce, sugar, and apple cider vinegar in a small bowl until creamy and smooth
- 2
Combine thinly sliced green cabbage with very thinly sliced purple cabbage in a medium bowl
- 3
Pour dressing over prepared cabbage and stir well
- 4
Give a quick stir just before serving to redistribute any settled dressing
Tips
Use a sharp knife or mandoline to achieve consistently thin cabbage slices for better texture and dressing absorption.
Make the coleslaw 30 minutes before serving to allow flavors to meld, but stir just before serving to refresh.
Adjust sweetness or acidity to taste by adding small amounts of sugar or vinegar after initial mixing.
Good to Know
Refrigerate covered for up to 3 days. Stir before serving as dressing may separate.
Can be made up to 4 hours ahead. Best texture within first day as cabbage releases moisture over time.
Serve chilled as a side dish. Great with grilled meats, fish tacos, or barbecue.
Common Mistakes
Cut cabbage too thick to avoid tough, chewy texture that won't absorb dressing well.
Don't overdress initially to prevent soggy coleslaw - start with less and add more if needed.
Substitutions
Dairy-Free Swaps
use plant-based mayo
General Alternatives
FAQ
Can I make this dairy-free?
Yes, substitute the mayo with vegan mayo. The coconut milk is already dairy-free.
How long will this keep in the refrigerator?
Store covered for up to 3 days, though texture is best within the first day.
Can I use different vinegar types?
Yes, white wine vinegar, rice vinegar, or lemon juice work well as substitutes.