Zesty Coconut Slaw + Lime Coconut Dressing 

Make it for a party appetizer and eat the leftovers the next day. The slaw will last in the fridge for 2-3 days.

Ingredients:

• 1/2 head purple cabbage
• 1/2 head regular cabbage
• 4 green onions
• 1/4th cup cilantro (plus more for garnishing)
• 1/2 cup coconut shreds
• 1/2 cup almond sheds
• 1 tablespoon sesame seeds
• 1 teaspoon lime zest
• Juice of 1 lime

Directions:

1. Toast almonds and coconut shreds on the stove for a few minutes.
2. Cut the cabbage into thin slices.
3. Combine all the ingredients and toss with the dressing.

Dressing:

• Juice and zest of 1 lime
• 1/4th cup coconut cream (from a can)
• 1 tablespoon olive oil
• Pinch of salt
• Pinch of chili flakes
• Cilantro