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Crunchy, Colorful Thai Cabbage Slaw -- from review of The Complete Coconut Cookbook at TItus 2 Homemaker

Crunchy, Colorful Thai Cabbage Slaw

Camilla V. Saulsbury
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Course Side
Cuisine Gluten-Free
Servings 6 side servings

Ingredients
  

  • 1 Tbsp. grated gingerroot
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. fine sea salt
  • 3 Tbsp. cider vinegar
  • 2 Tbsp. melted virgin coconut oil
  • 1 Tbsp. coconut nectar or coconut sugar
  • 6 c. sliced napa cabbage about 1 sm. head
  • 1 c. shredded carrots
  • 1 c. thinly sliced green onions
  • 1/4 c. packed fresh basil leaves chopped
  • 1/4 c. packed fresh cilantro or mint leaves chopped

Instructions
 

  • In a small bowl, whisk together ginger, cayenne, salt, vinegar, coconut oil, and coconut nectar.
  • In a large bowl, combine cabbage, carrots, green onions, basil, and cilantro. Add dressing and gently toss to coat. Cover and refrigerate for at least 30 minutes, until chilled, or for up to 2 hours.