Place the coconut concentrate, warm water, olive oil, garlic cloves and salt in a blender and blend on high for a minute or two, until the sauce thickens. If it is too thick, add warm water a tablespoon at a time until it reaches the desired consistency. Set aside.
Place the cabbage in a large bowl and lightly sprinkle with salt. Massage cabbage for a few minutes with your hands, until some of the tough fibers break down a little bit.
Add the red onion, jicama, and parsley and toss with dressing. Serve immediately - if you store leftovers in the fridge, be forewarned that the dressing hardens a bit and you might want to bring back to room temperature before serving.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/summer-cabbage-and-jicama-coleslaw/