Hot Pink Coconut Slaw

How on earth do you describe such a vibrant side? colorful coleslaw with coconut? Hot pink coconut coleslaw specifically? Unorthodox coconut slaw? Coconut slaw doesn’t do it credit, in my opinion. I am aware that you ought to prepare this right away if you enjoy coconut. You’ll be happy that you did!

Whatever you want to name it, this slaw was somewhat influenced by some coconut tostadas I had last summer at Hola Arepa in Minneapolis. (I use the word roughly mainly since the original was much prettier.)

I’ve previously gushed about how incredible they were, but the entire establishment is outstanding. If I could, I would eat there for breakfast, lunch, and dinner. If I could, I would work there as an apprentice to learn all of their tricks.

Hola Arepa, on the other hand, served tostadas with a poblano-avocado spread and a “ceviche” made with raw coconut meat slices that had been marinated in lime. Even if I knew where to find fresh coconuts, I’m very sure I would lose a finger trying to slice one.

Instead, I substituted large, dry, unsweetened coconut flakes. I’d say it was successful because I had to restrain myself from devouring this enormous bowl of coleslaw all at once.

I chose to serve this coconut slaw as a side dish because it is a good source of antioxidants. Try it on a taco, some chips, or a tostada with some guacamole or fresh avocado strips.

Also read: Favorite Broccoli Salad


  • A quarter cup of lime juice (about 1 large lime)
  • a quarter cup apple cider vinegar
  • Olive oil, two tablespoons
  • 1 tablespoon of maple syrup or honey
  • Salt, 1/2 teaspoon
  • 1 thinly sliced small to medium red onion (2 cups)
  • 4 cups of purple cabbage, roughly 12 a medium cabbage, thinly sliced
  • 1 cup shredded carrots or thinly sliced radishes (approximately 5 big).
  • Chopped one small jalapeo after removing the seeds and membranes.
  • 12 cup minced cilantro
  • 3/4 cup unsweetened shredded coconut or 1 cup big unsweetened coconut flakes


  • Combine the lime juice, vinegar, olive oil, honey, and salt in a sizable serving bowl. To mix, add the remaining ingredients and toss.
  • 20 minutes should pass while occasionally tossing. Although it may appear like you don’t have nearly enough liquid, the produce will release liquid as it marinates, so have patience.
  • If required, taste and add more salt (I typically add an additional 1/4 teaspoon). This salad can be stored in the refrigerator for up to 3 to 4 days, but it is best eaten within 20 to 3 hours of preparation.