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Coconut Slaw

Coconut slaw

When you want a really creamy slaw with Buttermilk dressing, but don't want the dairy, go with coconut milk, it works perfectly in this slaw that we love paired with our pulled chicken sandwiches.  

If they sell coleslaw in a bag already shredded go ahead and take that shortcut. 

  • Duration
  • Prep Time
  • 4Servings


  • ½ cup coconut milk
  • ¼ cup Apple cider vinegar
  • 1 teaspoon honey
  • Pinch kosher salt
  • Freshly cracked black pepper
  • 1 cup red cabbage, shredded
  • 3 cups green cabbage, shredded
  • ½ cup fresh celery leaves or parsley, chopped


  1. In a large bowl combine coconut milk, salt, pepper, vinegar, evoo and spices.
  2. Mix well, add cabbages, carrots and celery leaves.

Toss well and let sit and chill for about an hour before serving.