Coconut Coleslaw

9 ingredients
2 steps

Ingredients

  • 1 head of curly endive
  • 1 fennel
  • 1 celery heart
  • 4 scallions, trimmed
  • 4 large carrots, julienned
  • Zest and juice of 2 limes
  • 1 tbsp Dijon mustard
  • 1 1/3 cups coconut cream
  • 6 tbsp chopped fresh cilantro

Directions

  1. 1
    Finely slice endive, fennel, celery hearts, and scallions. Add carrots and toss. Whisk together remaining ingredients for dressing. Pour dressing over vegetables and toss together until vegetables are evenly coated.
  2. 2
    The coleslaw will keep in the fridge for two or three days, so it can be used as a side dish on nonfast days, too. To maximize the length of time that you can keep the coleslaw, store the mixed dressing ingredients in a separate container, and dress as you go.

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