Coconut-Vegetable Slaw - PCOS-Friendly Recipe
This Coconut-Vegetable Slaw is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 2 cups mung bean sprouts
- Kosher salt
- 1 cup thinly sliced snow peas
- 1 cup shredded peeled carrots
- 1 cup shredded purple cabbage
- 5 Thai chiles, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 teaspoons finely chopped peeled ginger
- 1 tablespoon light brown sugar
- 1 teaspoon kosher salt, plus more
- 3 kaffir lime leaves, very thinly sliced, or 1 teaspoon finely grated lime zest
- 1 cup grated fresh coconut flesh or 1 unsweetened shredded coconut
Instructions
- Cook sprouts in a large pot of boiling salted water 10 seconds. Transfer to a clean kitchen towel with a slotted spoon; let cool. Cooking in separate batches, repeat with snow peas, carrots, and cabbage (do cabbage last and keep it separate while cooling so it doesn’t color the other vegetables). Pat dry if needed.
- Pulse chiles, garlic, ginger, brown sugar, and 1 tsp. salt in a food processor until very finely chopped. Transfer purée to a large bowl; add lime leaves, coconut, sprouts, peas, and carrots and toss to combine. Season with salt if needed.
- Toss in cabbage just before serving.
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Frequently Asked Questions
Yes, this Coconut-Vegetable Slaw recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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