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
- 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.
- Add the broccoli slaw to the pan and stir until well mixed. Add the coconut milk and cover.
- Allow the slaw to simmer for 15 minutes or until liquid is absorbed. Salt and pepper to taste. Serve immediately.