This needs to sit, refrigerated, for about an hour, for maximum flavor. I like to use the larger amount of coconut milk. I find that just using one cup makes for a drier slaw, although some of you may prefer such a consistency.

4 c shredded cabbage
2 medium carrots, shredded
1/4 c thinly sliced red or sweet onion; or 1/4 c chopped scallions
1/2 c chopped fresh parsley or other fresh herb(s)
1/2 c coarsely chopped roasted peanuts, optional
1  to 1-1/2 c coconut milk
1/2 t salt
1/2 t celery seed
1 T lime juice
2 T extra virgin olive oil
1/8 – 1/4 t cayenne pepper, or to taste

1. Toss cabbage, carrots, onion, parsley, and chopped peanuts, if using, in a serving bowl. In another bowl, whisk together the remaining ingredients. Pour this over the slaw mixture. Toss to combine–you may have to use your hands to do this to ensure evenly coating everything. If time allows, cover and refrigerate for an hour to allow flavors to blend.