Coconut Ginger Broccoli Slaw Recipe (Paleo, Grain Free, Gluten Free, Dairy Free)

broccoli slaw recipe

My coconut ginger broccoli slaw recipe was developed, like most recipes, completely by accident. I had bought a bag of broccoli slaw at the store intrigued in part by how cheap it was; however, nobody in my house will eat coleslaw, so I knew I would have to come up with something else for it.  One night I was making a shrimp stir fry that required coconut milk, ginger, and garlic for the marinade, and I figured what the heck and threw them all into  a wok with the broccoli slaw to see what would happen. We were stunned with the result. The slaw was tender and sweet with a little kick to it. It’s great on its own, but it also makes a terrific replacement for rice as. Now all of our Asian stir-fries find themselves in top of a nice pile of broccoli slaw.


1 bag of broccoli slaw

2 tablespoons of minced garlic

1 tablespoon of minced fresh ginger

1 tablespoon of coconut oil

1 cup of coconut milk

salt and pepper to taste


  1. Melt the coconut oil over medium heat in a wok or large sauce pan then add garlic and ginger. Cook for about 30 secs or until fragrant.
  2. Add the broccoli slaw to the pan and stir until well mixed. Add the coconut milk and cover.
  3. Allow the slaw to simmer for 15 minutes or until liquid is absorbed. Salt and pepper to taste. Serve immediately.
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