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Jalapeno Coconut Coleslaw

Jalapeno Coconut Coleslaw

This is the very true story of my life with a toddler and how Jalapeño Coconut Coleslaw saved the day. It’s the little things, right? This coleslaw is a crowd pleaser, its creamy coconut milk base is a surprising addition but really works well with the spicy jalapeño and zingy lime. It’s a great make ahead slaw for potlucks,  BBQs and rainy days with toddlers.

I have a serious love-hate relationship with my crock-pot. It should be a great tool for getting a meal on the table without having to stay home all day but often makes food tastes flat and muddy. My extremely active toddler has been keeping me busier than I could ever have imagined and I’d like to have a meal ready by the time we come home from our busy day of sandboxing.

Torrential rains soaked us through yesterday so I was eagerly anticipating the pork shoulder I had cooking in the crock-pot.  It should have been delicious, and if I had braised it in the oven it would have been delicious but when I opened the lid the steam wafted out with that muddy crock pot smell I can’t stand. I dumped the cooking liquid, pulled the pork and ran out to get a high quality BBQ sauce to save dinner. What a pain. Hak’s BBQ sauce and the always stellar jalapeño coconut coleslaw saved the meal. Moral of the story: having a great coleslaw recipe in your arsenal saves many a sad meal. But hey,  If creamy slaws aren’t your thing – check out my equally zingy fennel and orange slaw or purple cabbage slaw.

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Jalapeno Coconut Coleslaw
Jalapeno Coconut Coleslaw
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Rating: 0
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Prep Time 10 minutes
Passive Time 20 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Passive Time 20 minutes
Servings
servings
Ingredients
Jalapeno Coconut Coleslaw
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Put shredded cabbage and green onion into a serving bowl.
  2. In a wide-mouth mason jar, or container for immersion blending - add remaining ingredients.
  3. Blend until smooth - taste for seasoning, add more lime, salt and/or pepper if necessary. The sauce will foam up but it's nothing to worry about!
  4. Top with cilantro and allow coleslaw to sit for at least 20 minutes.
  5. Salad can be made several hours in advance and keeps well in fridge for a day.
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8 comments

  1. erin says:

    Your coleslaw sounds awesome and so simple!! I make pork shoulder in the crock pot all the time and use the meat in meals for days. Try nomnompaleo.com – she has an awesome Kalua Pig recipe that is super simple and my go-to. I always get a high-quality piece from Whole Foods, too – that makes a huge difference. For the number of meals we get out of it, I feel like paying a little more is worth it. Good luck!

    • leslie-anne says:

      Funny you mention nomnom’s kalua pig, I was thinking that would be my next try at the ol’ questionable crock-pot pulled pork. Although now that the weather is warming up it might be time to take this outside to the smoker! My pork was from a local farm and pasture raised, it for sure helps with the flavour and is always worth the price, I totally agree.

  2. Melissa Tinnish says:

    Coconut coleslaw! What an inventive recipe this is. A perfect complementary side for barbecue season.

  3. Trish Cowper says:

    Not a fan of pork in general so I can’t help you there… but totally agree that the slow cooker is not always "the thing" some claim it to be. Cole Slaw looks amazing thou. I always like a good slaw and using coconut milk in the mix is a great idea!

  4. Justine Celina says:

    What a tasty and innovative coleslaw flavour profile, Leslie! I’ve just pinned the recipe to try later. Thanks for sharing and have a fantastic long weekend!

  5. Christina D'Angela says:

    Made this before and making it again this weekend!! So delicious!!! Perfect side to my smoked brisket:) happy may 2-4!

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