- Yield: 6 servings
- Prep Time: 15 minutes
Star-studded coleslaw for that potluck or for to brighten your evening meal. I hate to chop up starfruit, but the fruit really adds to the overall coleslaw taste. So I chop one and slice another to top the dish.
It always seems like a show-stopper to open a coconut and extract the beautifully sweet flesh. But I open several at a time and freeze it as both in slices and shredded. When a recipe like this one calls for it, I pull out the frozen shredded, break off a piece, and crumble to use. Worth the effort, even if delayed.
As for fresh ginger, it stays frozen in its "picked" form. It's only an extra minute or two to pull the hand of ginger out of the freezer, cut off a piece, peel and shred. Ginger is another tropical that's so worth the effort.
- Fresh ginger - 2 inches
- Lime - 2
- Extra virgin olive oil - 1/4 cup
- Maple syrup - 1 tbs
- Kosher salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Cinnamon - 1/2 tsp
- Groovy Coconut - 1/4
- Shredded cabbage - 1 16-oz pkg.
- Mint leaves - 1/2 cup
- Pine nuts - 1/4 cup
- Starfruit - 2
- Cut 2" off a hand of fresh ginger. Peel off the skin with a spoon or knife. Shred into a medium-sized bowl.
- Add the juice of two limes with the remaining dressing ingredients. Whisk.
- Open a Groovy Coconut. Remove the flesh. Shred about 1/4 of it in a food processor. Store the remaining coconut for another recipe.
- In a large salad bowl, add the shredded coconut and cabbage.
- Pull the mint leaves off the stems. Chop into small pieces. Add to the bowl along with the pine nuts.
- Trim the edges of the starfruits with a veggie peeler. Cut into star-shaped slices. Remove seeds.
- With one starfruit, chop into small pieces and add to the bowl.
- Reserve the other starfruit for garnish.
- Just before serving, add the dressing. Toss to combine.
- Place the starfruit slices on the coleslaw. Serve immediately.