Servings: 6 to 8
Coconut oil (especially the clean flavor of an extra-virgin coconut oil) gives the dressing Thai-inspired sweetness in this crunchy slaw of cabbage, carrots, and cucumbers.
Recipe adapted from Moveable Feast with Fine Cooking.
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I made this with the olive oil instead of coconut oil. The dressing is what makes it great. The salty, sweet, and soy sauce compliments cabbage and especially the cucumbers. The only addition I think would improve this recipe is to add a little chili oil to the dressing. Yummy.
I have no experience with coconut oil but thought it is solid at room temp. Should it be warmed prior to whisking dressing ingredients? Will be trying with mild olive oil tonight!
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