Broccoli, Cucumber & Napa Slaw with Coconut Lemongrass Dressing

(recipe from Clean Eating magazine)

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)
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 saute pan on medium-low heat, 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 puree 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 needed.