Salad: United States – American Samoa (Pacific Island United States Territories) – Samoan Coleslaw

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 6 cups (450 g) shredded green cabbage
- 2 cups (200 g) shredded carrots (about 4 medium carrots)
- 1/2 cup (75 g) thinly sliced red onion (about 1 small onion)
- 1/3 cup (30 g) sliced green onions (scallions), white and light-green parts only (about 3 stalks)
- 1/4 cup (15 g) chopped fresh cilantro (optional)
- 1 cup (240 ml) full-fat canned coconut milk (or coconut cream for richer dressing)
- 1 tbsp (15 ml) mayonnaise (optional, for extra body)
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) honey or granulated sugar (adjust to taste)
- 1 tsp (5 g) grated fresh ginger (optional)
- 1/2 tsp (2.5 g) fine sea salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 cup (20 g) toasted shredded coconut, for garnish (optional)
- 1 small fresh chile (like jalapeño), thinly sliced, optional for heat

Instructions

Short Description:
A crisp cabbage-and-carrot salad dressed in a creamy, slightly sweet coconut milk dressing with lime and ginger for bright Pacific Island flavors. Chill before serving so the coconut dressing melds with the vegetables.

Regional Notes:
This Samoan variation replaces a typical mayonnaise base with full-fat coconut milk (or coconut cream) for creaminess and a touch of natural sweetness, reflecting local coconut use. Fresh lime, ginger, and optional toasted coconut garnish give it a distinctly Samoan/Pacific Island character compared with mainland American coleslaws.

1. Prepare the vegetables: place shredded cabbage, shredded carrots, sliced red onion, and sliced green onions in a large mixing bowl. Add chopped cilantro and sliced chile if using; toss lightly to combine.
2. Make the dressing: in a separate bowl or a jar, whisk together coconut milk, mayonnaise (if using), lime juice, rice vinegar, honey (or sugar), grated ginger, salt, and black pepper until smooth and slightly thickened. Taste and adjust salt, acidity, or sweetness as desired.
3. Combine: pour the dressing over the vegetable mixture and toss thoroughly so all pieces are evenly coated.
4. Chill: cover and refrigerate at least 30 minutes, preferably 1 hour, to allow flavors to meld and for the coconut milk to chill and thicken slightly.
5. Finish and serve: just before serving, give the coleslaw a final toss. Garnish with toasted shredded coconut and additional cilantro or green onion as desired. Serve cold alongside grilled seafood, pork, or as part of a plate lunch.