…or coconut cabbage salad. because I ate a whole bowl of this as a salad.
Today is the beginning of cabbage recipes for Meatless Monday, and I bring you something so easy yet So Delicious.
You could make this an entree salad by adding other veggies (carrots, celery, broccoli) and some protein (beans, spinach, tofu, tempeh).
…or you can fill your tacos with it. When they are super spicy tacos like these, the cool of this slaw balances perfectly.
The taco filling? Coming soon!
cool coconut cabbage slaw
dairy, egg, mayo and gluten free, vegan
3 tablespoons white vinegar
3 tablespoons rice vinegar
1 cup coconut milk (So Delicious carton)
1 head cabbage
3/4 cup coconut (large flake), divided
In large mixing bowl, combine vinegars and coconut milk. Set aside.
Chop ‘root’ away from cabbage, discard. Slice and chop cabbage to bite size pieces. Add cabbage and 1/2 cup coconut flake, toss to coat with coconut vinegar mixture.
Transfer to serving bowl and top with remaining 1/4 cup coconut flake.
Place in refrigerator to cool.
my two other cabbage recipes:
cashew cabbage crunch salad
tempeh edamame salad rolls with ginger sesame sauce
Visit Heather for this weeks cabbage recipes: