Description
A refreshing, creamy, and zesty salad inspired by Erewhon’s beloved coconut lime cabbage. It features crunchy cabbage, sweet carrots, and a velvety coconut-lime dressing that’s both satisfying and vibrant.
Ingredients
Scale
- 4 cups green cabbage, finely shredded
- 1 cup carrots, grated
- 1/3 cup fresh cilantro, chopped
- 1/2 cup full-fat coconut milk
- 3 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
Instructions
- In a bowl, whisk together the coconut milk, lime juice, apple cider vinegar, maple syrup, minced garlic, and sea salt until well combined and creamy.
- Place the shredded cabbage, grated carrots, and chopped cilantro into a large mixing bowl.
- Pour the dressing over the vegetables and toss thoroughly to coat evenly.
- Let the salad rest for about 10 minutes to allow the flavors to meld and the cabbage to slightly soften.
- Taste and adjust seasoning if needed. Serve chilled or at room temperature.
Notes
- Use full-fat coconut milk for best creaminess and flavor.
- Letting the salad sit before serving helps develop deeper flavors.
- Add a sprinkle of sesame seeds or chopped peanuts for extra crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Erewhon, coconut lime salad, cabbage salad, vegan salad, copycat recipe