Coconut Lime Coleslaw

Update 11/27/2011: This recipe was written so long ago it seems – before I took writing a recipe out carefully and thoughtfully as something important – and I’ve decided to revisit it just recently. Not only do I have a picture now, I also think the recipe needs adjusting for clarity. See my updates below.

Well, we are on the road now and soon will be leaving Canada for an indeterminate amount of time. In the meantime we do still need to eat, and I’ve still been doing quite a lot of cooking whereever we have ended up.

Tonight, it was a busy night and the rest of the omnivores in my family, where we are currently parked, ordered in homestyle fried chicken and the fixins. Levi and I made our own dinner from what we could scrounge up in the fridge. It’s time for grocery shopping obviously.

Tonight I made a huge batch of lemon roasted potatoes, which we will fry up for breakfast tomorrow, steamed corn, and a coleslaw that was quite impressive.

This dressing reminds me vaguely of the house dressing that a tiny little restaurant in Vernon, Little Tex, serves. There’s something still a bit different between theirs and mine but it’s faintly reminiscent.

MMMMM, tasty!

(Revised recipe as of Nov 27, 2011.)

1 package shredded cabbage (coleslaw) mix
1 carrot, peeled and grated
2 green onions, minced
1/2 cup crushed pineapple, drained
1 Granny Smith apple, cored and diced finely
1 cup coconut milk
3-4 tablespoons lime juice
2 – 2 1/2 teaspoons Bragg’s Liquid Soy Seasoning
2 -3 teaspoons granulated sugar (or 3 teaspoons agave nectar)
1 tablespoon dried dill
Salt & pepper, to taste

Directions:

In a large bowl, combine shredded cabbage mix with carrot, green onions, pineapple and apple.
In a small bowl mix the coconut milk, lime juice, Bragg’s, sugar and dill. Taste for seasoning and adjust salt and pepper as needed. The Bragg’s adds salt so do not add salt without first tasting.
Pour dressing over the salad and toss to combine.
Let sit in fridge for at least 20 minutes to let flavors meld.
Stir again before serving.

I hope this revised recipe is a bit clearer to understand.