Spicy Apple Slaw with Coconut and Cashews is one of the most requested recipes from my family when it comes to our get togethers. I never mind when they ask for it because it’s a snap to make and you can double or triple the recipe with great results. It really is the perfect side dish for picnics, BBQ dinners, and even baby or bridal showers!
What makes Spicy Apple Slaw with Coconut and Cashews so good?
I think this recipe is enjoyed by so many because you get a little bit of everything in here! The cabbage and apples give a nice sweet crunch, the lemons and limes add a lovely tartness, the red pepper flakes give just a little kick of heat, the cilantro adds an herby layer, and the coconut and cashews dress up the slaw and take it to the next level.
Spicy Apple Slaw with Coconut and Cashews is customizable too! You can adjust the amount of spicy heat in this slaw by adding more or less of the red pepper flakes. 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. Not a fan of cilantro? Sub in some parsley and it will be just as good!
A quick note on my favorite products used to make Spicy Apple Slaw with Coconut and Cashews
This slaw pretty much requires that you own a mandoline or at the very least a julienne vegetable peeler. I have had my mandoline for over 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…
Kasandrinos Olive Oil is the only brand that I use in my kitchen. The taste is second to none and I love that the company is open and honest about how their olives are grown, sourced, and processed. If you prefer a lighter oil for this slaw then make sure to try their Olivecado Oil, which is a lovely blend of olive and avocado oils. Make sure to use the code GOODHOME at checkout for 10% off your total order!
If you love this fruity slaw, please check out my recipe for Napa Cabbage and Mango Slaw with Lime Ginger Dressing. It’s another family favorite!
- 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), julienned on the mandoline
- 1 Large Granny Smith apple (organic), julienned 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
- 1-2 teaspoons crushed red pepper flakes (adjust to your liking)
- A couple dashes of real salt
- 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 delicious!!
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