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Coconut Coleslaw Recipe

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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. —Joni Hilton, Rocklin, California
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 16 servings

Ingredients

  • 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

Directions

  1. 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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