Spring is finally coming up here in Canada and the few days of snow melting weather is really making me excited to put away the stews for the summer, and bust out all of the fresh and flavourful salads!
With my new found love of my instant pot, I have been prepping a ton of freezer to instant pot meals , as well as a ton of freezer meal starters … but to go with these freezer meals, I like to have some quick and easy fresh sides .. or toppers.
This slaw came out of the need to put something on top of my pulled pork taco and carnita creations!
I like this slaw because I can prep it on Sunday – and even add the dressing to the slaw mix, and 2 days later it is not soggy. This isn’t a liquid dense slaw so it can sit (in fact it should sit) for at least 24 hours in the fridge.
This is a great combo of the cool and refreshing flavours of coconut milk and cilantro, but then bam the zing of the jalapeno and garlic hits. This is a perfect light slaw to go with your meats this spring and summer!
- 4 cups bagged coleslaw mix or chopped cabbage
- 1 cup Silk Coconut Milk not canned
- 1 clove garlic minced
- ½ teaspoon red chili flakes
- ½ teaspoon jalapeno diced (more if you like it very zingy)
- Juice of 1 lime
- ¼ teaspoon cumin
- ¼ zest of 1 small lime
- ½ Tablespoon honey
- ¼ cup cilantro roughly chopped
Combine all of the dressing ingredients in a bowl.
Add dressing to slaw mix and refrigerate overnight and up to 48 hours.
So, there you have it, something fresh and healthy to go with your freezer meal starters and instant pot dinners!