Cashew, Coconut, and Cabbage Slaw

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Cashew, Coconut, and Cabbage SlawRecipe

Photo: Iain Bagwell

Refreshing the coconut flakes in a bit of coconut oil gives them a lovely sheen and makes the salad incredibly aromatic. The lime juice and zest bring the whole thing together. Find this recipe in The Pho Cookbook, out February 2017.

Serves 6 (serving size: about 3/4 cup)


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1 teaspoon coconut oil
1/3 cup unsweetened flaked coconut
2 tablespoons grated lime rind
1/4 cup fresh lime juice
1 1/2 tablespoons sugar
1 1/2 tablespoons reduced-sodium soy sauce
1 tablespoon canola or other neutral oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 small red Fresno chile or jalapeño, seeded and finely chopped
2 1/2 cups shredded red cabbage (about 7 oz.)
1 1/2 cups matchstick-cut peeled jicama (about 5 oz.)
1/4 cup unsalted roasted cashews
3 tablespoons finely chopped cilantro, mint, and/or Thai basil


Active: 12 Minutes
Total: 12 Minutes

1. Heat a small skillet over medium heat. Add coconut oil; swirl until oil melts. Add coconut; cook 5 to 7 minutes or until toasted and fragrant, stirring frequently. Remove pan from heat; cool.

2. Combine lime rind, juice, sugar, soy sauce, canola oil, salt, and black pepper in a small bowl, stirring with a whisk. Stir in chile.

3. Combine cabbage and jicama in a large bowl. Add juice mixture; toss to coat. Let stand 1 minute. Sprinkle with coconut, cashews, and herbs.

Created date

August 2016

Nutritional Information

Calories 136
Fat 9.1 g
Satfat 4.2 g
Monofat 3.1 g
Polyfat 1.2 g
Protein 2 g
Carbohydrate 13 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 181 mg
Calcium 22 mg
Sugars 6 g
Est. Added Sugars 3 g