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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.