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
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.
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).