This cool, crisp coleslaw is a great compliment to any meal. I guarantee you'll get requests to bring a big batch to picnics and barbecues.
- 1 medium head cabbage (about 2 pounds), cut into thin strips
- 1 cup dried cranberries
- 1 cup flaked coconut
- 1/3 cup minced fresh cilantro
- 1/4 cup sugar
- 1 cup coconut milk
- 1 cup mayonnaise
- 1/2 cup cider vinegar
- 1/2 cup plain yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large bowl, toss cabbage, cranberries, coconut, cilantro and sugar. In a small bowl, mix remaining ingredients. Pour over cabbage mixture; toss to coat. Refrigerate until serving. Yield: 16 servings (3/4 cup each).
Originally published as Coconut Coleslaw in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p220
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