DAIRY-FREE, EGG-FREE, SOY-FREE, VEGAN
PREP TIME: 15 MINUTES
COOK TIME: 30 SECONDS
STAND TIME: 5 MINUTES
TOTAL TIME: 20 MINUTES 30 SECONDS
Total Fat: 8 g
Total Carbs: 8 g
Net Carbs: 5 g
Fiber: 3 g
Sugar: 4 g
Sugar Alcohol: 0 g
Protein: 3 g
¼ cup shredded unsweetened coconut
4 cups shredded green cabbage
1 tomato, diced
¼ cup chopped fresh cilantro
2 tablespoons finely chopped dry-roasted peanuts
1 teaspoon kosher salt
2 teaspoons Swerve (optional)
1 tablespoon vegetable oil, Homemade Ghee, or ghee
¼ teaspoon black mustard seeds or cumin seeds
½ teaspoon ground turmeric
1 green serrano chile, stemmed and cut into 4 or 5 pieces
Juice of 1 lemon
IN A SMALL BOWL, combine the coconut and ¼ cup water; stir. Set aside and allow to soak for 5 minutes.
Meanwhile, in a large bowl, combine the cabbage, tomato, cilantro, peanuts, salt, and sweetener, if using. Add the soaked coconut to the vegetables.
In the smallest saucepan you have, heat the oil over high heat until shimmering. Add the mustard seeds to the oil. They will sputter, like popcorn, for about 30 seconds. Add the turmeric and chile; stir to combine.
Pour the hot flavored oil over the cabbage mixture; mix well. Drizzle the lemon juice over the mixture. Toss to combine. Let the slaw stand for 5 to 10 minutes. Remove the chile pieces from the slaw before serving.
This recipe will keep for up to 3 days in the refrigerator. Over time, the tastes change as the cabbage softens, making it a lovely variation on the first day’s slaw.