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Spicy Apple Slaw with Coconut and Cashews

June 2, 2013
Sweet, spicy, crunchy.  You get it all with this slaw!

Sweet, spicy, crunchy. You get it all with this slaw!

I have to credit the inspiration for this slaw to my brother-in-law, Tyler.  His version is posted here.  I put my own spin on it by adding cabbage and leaving the chicken out.  This way it can be served up as a side dish that is perfect for picnics, showers, or with Coconut Crusted Shrimp (like last night’s dinner).  You can adjust the amount of spicy heat in this slaw to your liking.  Taste as you go and keep in mind the sweet, cooling flavors of the apples and cabbage and the tanginess of the citrus will tame the heat a little.

This slaw pretty much requires that you own a mandoline or at the very least a Julianne vegetable peeler.  I have had my mandoline for almost 10 years and it is awesome!  We use it all the time for salad prep, slicing sweet potatoes for chips, making quick work of prepping veggies for stir-frys and sautéing…

I don’t note this often, since I usually only buy organic produce, but please use organic apples in this slaw.  You are leaving the skins on and apples are always on the Dirty Dozen List.  Cabbage is usually on the clean fifteen, so don’t fret if you can’t get your hands on an organic cabbage.

Spicy Apple Slaw with Coconut and Cashews


  • 1/2 of a small green cabbage (you need about 3/4 of a pound), quartered and sliced thinly on the mandoline
  • 1 large Fuji apple (organic), Julianned on the mandoline
  • 1 Large Granny Smith apple (organic), Julianned on the mandoline
  • 1/4 of a red onion, thinly sliced on the mandoline (Optional – I have made this with and without the onion and it is delicious both ways.)
  • Juice of 2 limes
  • Juice of 1 lemon
  • 3 cloves of garlic, finely minced
  • 1/4 cup cilantro, finely chopped
  • 1/3 cup shredded coconut, unsweetened
  • 2/3 cup cashews, chopped
  • 1/4 cup olive oil
  • 2 teaspoons to 2 Tablespoons crushed red pepper flakes (adjust to your liking)
  • A couple dashes of sea salt

What to do:

In a large bowl, add all of the above ingredients and mix well to combine.  I find it easiest to get in there with my hands!  You can serve this immediately, but I like to let it sit in the fridge for an hour or two to let the flavors really meld.  Before serving, just mix it up again with a couple of forks to recombine any liquid that may have collected at the bottom of the bowl.

If for some strange reason you have leftovers (one recipe fed the two of us!), it keeps fine for a day or two in the refrigerator.  The apples may soften a little, but the taste is still delish!!

This recipe was shared at Delicious Obsessions.

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