Gluten Free/ Low Carb/ Paleo/ Salads/ Vegan/ Vegetarian

Curried Cabbage Coconut Salad

curried coconut cabbage

This curried cabbage and coconut salad recipe is a great alternative to coleslaw and is packed full of flavour.

cabbage coconut

 

I am playing around with a lot of cabbage recipes at the moment, simply because it’s cheap, low in carbs and we love the vegetable.  We normally have cabbage in some form of cheese dish but I wanted something else without the dairy.  

cabbage coconut

This is a great alternative to coleslaw and is full of flavour.   Just like coleslaw it improves with some chilling time.  You could play around with the spices too if you wanted it hotter.   I loved it and scoffed a bowl of it under the guise of “taste testing”.  Another simple and tasty dish!  So simple to make the Chief Taster could possibly whip up a batch!

cabbage coconut

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Curried Cabbage Coconut Salad
Course: Salad
Ingredients
  • 1/2 head White cabbage, medium finely shredded
  • 1/3 cup Dried/desiccated coconut unsweetened
  • 1 Lemon Juice
  • 1/4 cup coconut oil
  • 1/4 cup Tamari sauce
  • 3 teaspoons sesame seeds
  • 1/2 teaspoon ginger, dried
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon cumin
Instructions
  1. Toss all of the ingredients in a bowl and mix well.
  2. Chill for at least an hour.
  3. Eat and enjoy!
Recipe Notes
Serves 2 - 4 Nutrition: Per Serving: 309 Calories; 29g Fat; 5g Protein; 12g Carbohydrate; 6g Dietary Fiber; 6g Net Carb

 

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7 Comments

  • Reply
    72 Best Keto Summer Salad Recipes | I Breathe I'm Hungry
    June 30, 2017 at 3:48 pm

    […] Curried Cabbage Coconut Salad – Divalicious […]

  • Reply
    Eha
    October 17, 2014 at 11:56 pm

    Oh my!!! For a Northern European gal who has lived Down Under most of her life this surely is a rather different way of using cabbage!!! Certain to be delicious I cannot wait to try it! Thanks!!!!! Shall have fun ‘playing around’ with curry spices!!!!!

  • Reply
    sallybr
    October 17, 2014 at 2:10 pm

    Another cabbage lover here…. I almost always buy the Chinese type that shreds easier, but I guess for this recipe it’s best to use a sturdier kind…

    love all the flavors!

    • Reply
      Divalicious
      October 24, 2014 at 9:32 am

      Thanks Sally, hope you enjoy it!!

  • Reply
    tinywhitecottage
    October 17, 2014 at 11:49 am

    Oh my goodness, I’m saving your recipe for sure. We love cabbbage and this sounds delicious!

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