This curried cabbage and coconut salad recipe is a great alternative to coleslaw and is packed full of flavour.
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.
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!
Curried Cabbage Coconut Salad
Need Metric Measurements?
Use the button options below to toggle between US cups and Metric grams!
Ingredients
- ½ head White cabbage, medium finely shredded
- ⅓ cup Dried/desiccated coconut unsweetened
- 1 Lemon Juice
- ¼ cup coconut oil
- ¼ cup Tamari sauce
- 3 teaspoons sesame seeds
- ½ teaspoon ginger, dried
- ½ teaspoon curry powder
- ½ teaspoon cumin
Instructions
- Toss all of the ingredients in a bowl and mix well.
- Chill for at least an hour.
- Eat and enjoy!
Notes
Nutrition: Per Serving: 309 Calories; 29g Fat; 5g Protein; 12g Carbohydrate; 6g Dietary Fiber; 6g Net Carb
The information shown is an estimate provided by an online nutrition calculator.
