Coconut-Vegetable Slaw
Coconut-Vegetable Slaw is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Cook sprouts in a large pot of boiling salted water 10 seconds.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook sprouts in a large pot of boiling salted water 10 seconds.
Transfer to a clean kitchen towel with a slotted spoon; let cool.
Cooking in separate batches, repeat with snow peas, carrots, and cabbage (do cabbage last and keep it separate while cooling so it doesn’t color the other vegetables).
Pat dry if needed.
Pulse chiles, garlic, ginger, brown sugar, and 1 tsp. salt in a food processor until very finely chopped.
Transfer purée to a large bowl; add lime leaves, coconut, sprouts, peas, and carrots and toss to combine.
Season with salt if needed.
Toss in cabbage just before serving.
Vegetables can be cooked and chile purée can be made 1 day ahead.
Cover and chill separately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.