Broccoli, Cucumber & Napa Slaw with Coconut Lemongrass Dressing


  • 1 English cucumber, peeled, halved lengthwise, and seeded, thinly sliced (or julienned)

  • 2 1/2 cups thinly sliced napa cabbage

  • 2 cups broccoli florets, plus stems (trim and quarter florets; peel and cut stems into matchsticks)

  • Sea salt and ground black pepper, to taste, optional


  • 1 tsp coconut oil

  • 4 green onions, sliced, whites and greens divided (reserve greens for slaw)

  • 1/4 cup finely minced lemongrass

  • 1 tbsp minced garlic

  • 5 tbsp coconut milk

  • 1 tbsp brown rice vinegar

  • 1/4 tsp sea salt

  • 1/8 tsp black pepper


  1. Prepare dressing: In a small sauté pan on medium-low, melt oil. Add whites of onion and lemongrass and cook until just softened and fragrant, 1 minute. Add garlic and stir for 1 minute, until fragrant. Let cool for 5 minutes. Transfer to a blender. Add remaining dressing ingredients and purée until smooth. Refrigerate while preparing vegetables.

  2. Prepare slaw: To a large bowl, add cucumber, cabbage and broccoli. Pour in dressing and toss to combine. Toss in greens of onions and season with additional salt and pepper (if using).