Coconut-Vegetable Slaw

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This vibrant coconut and vegetable slaw is a refreshing vegan side dish that brings a burst of Southeast Asian flavour to your table. Crisp mangetout, sweet carrots, and earthy mung bean sprouts are lightly blanched to retain their snap, then tossed in a fragrant dressing of fresh coconut, ginger, and lime leaves. The addition of Thai chillies provides a gentle heat that balances beautifully with the creamy sweetness of the coconut flesh.

Hart-healthy and naturally gluten-free, this colourful salad is an excellent accompaniment to grilled tofu, Satay skewers, or as a crunchy topping for rice bowls. It is a fantastic option for meal preparation, as the vegetables can be blanched and the aromatic paste blended a day in advance. Simply toss everything together at the last minute for a fresh, homemade dish that looks as good as it tastes.

Ingredients for Coconut-Vegetable Slaw

2 cups mung bean sprouts
Koshersalt
1 cup thinly sliced snow peas
130g shredded peeled carrots
1 cup shredded purple cabbage
5 Thai chillies, thinly sliced
3 vitlöksklyftor, tunt skivade
2 teaspoons finely chopped peeled ginger
1 tablespoon light brown sugar
1 tesked kosher salt, plus mer
3 kaffir lime leaves, very thinly sliced, or 1 teaspoon finely grated lime zest
90g grated fresh coconut flesh or 1 unsweetened shredded coconut

How to make Coconut-Vegetable Slaw

Cook sprouts in a large pot of boiling salted water 10 seconds. Transfer to a clean kitchen towel with a slotted spoon; let cool. Cooking in separate batches, repeat with snow peas, carrots, and cabbage (do cabbage last and keep it separate while cooling so it doesn’t colour the other vegetables). Pat dry if needed.

Pulse chillies, garlic, ginger, brown sugar, and 1 teaspoon salt in a food processor until very finely chopped. Transfer purée to a large bowl; add lime leaves, coconut, sprouts, peas, and carrots and toss to combine. Season with salt if needed.

Toss in cabbage just before serving.

Vegetables can be cooked and chilli purée can be made 1 day ahead. Cover and chill separately.

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