In a small bowl, whisk together ginger, cayenne, salt, vinegar, coconut milk, coconut oil and coconut nectar.
In a large bowl, combine cabbage, carrots, green onions, basil and cilantro. Add dressing and gently toss to coat. Cover and refrigerate for at least 30 minutes, until chilled, or for up to 2 hours.
Notes
An equal amount of thickly sliced or shredded green or purple cabbage can be used in place of the napa cabbage.