Coleslaw [Dairy free, Gluten free, Grains free, Paleo, Refined Sugar free]
I’m finicky about my salad making, very, very much so. I’m very old school in “just made freshness”, pedantic to the extreme of taking along uncut salad ingredients to the office and storing then in the refrigerator until I’m ready to eat it – then I make it up and enjoy the freshly made goodness of crunchy raw veggies 🙂
The same as for fresh salad, applies for coleslaw, although it’s best eaten chilled and allocation for at least an hours wait for the dressing to infuse with the cabbage and carrots, which produces a well-blended mix in a tangy dressing and vegetables. Coleslaw always conjures up “soggy” memories for me – I suppose it’s the store bought variety that’s to blame, and while it’s been a long while since I’ve eaten store bought coleslaw, I’ve always been critical about both the preparation and the taste. I’ve long deduced, that home made is best.
What works for me is using fresh baby cabbage as the regular cabbage is often too large and leads to wastage if I am making it just for myself as a full salad meal or as a side to meat protein. This recipe caters for using regular cabbage – I made a dishful to gauge how it stores overnight and kept the dressing to a minimal, adding more as I ate the coleslaw and making extra dressing for next days use. My Paleo mayonnaise worked brilliantly in the recipe and I added fresh lime juice, a hint of apple cider vinegar and a teaspoon of raw honey to produce a delectable dressing that infuses beautifully with the cabbage and carrots. I used two varieties of cabbage, regular green cabbage and red/purple cabbage, finely sliced and of the freshest variety.
This is an easy to make, filling and nutritionally dense salad. The low carbohydrate cabbage, mixed with the sweeter freshly grated carrots and the healthy fat home made mayonnaise, brings together this raw foods delight beautifully. This coleslaw is good to go on it’s own, and also, as the holidays approach us, with braai fires on the go, what better side salad to go with freshly grilled chicken or meat, than this delicious coleslaw? 🙂
4 cups finely sliced cabbage (green only or a combination of red + green)
2-3 large carrots, peeled and grated
1 cup of Paleo Mayonnaise
3 tblsp freshly squeezed lime juice (you may use lemon juice if preferred)
1 tblsp apple cider vinegar
2-3 tsp raw honey
If preferred, Himalayan or Sea salt to taste
¼ cup chopped fresh coriander or flat leaf parsley
Optional: Any of the following add defined taste – dried cranberries, goji berries, raisins or sultanas, chopped raw nuts, toasted sesame seeds, chopped fresh chives, chopped fresh mint, as preferred
- Toss the finely cut cabbage and grated carrot in a large glass bowl, combining them well. You may add in the chopped fresh coriander or fresh parsley in at this stage. If using raisins or raw nuts, add them in as well and mix in thoroughly to distribute them evenly.
- Combine the ingredients for the dressing, in a jar or a deep glass dish and whisk them well to combine. If using a jar, after adding all the ingredients, affix the lid and shake the jar contents well to mix. Before adding to the raw veggies, taste that the salt and apple cider vinegar and raw honey need adjusting.
- Add in the dressing, reserving about a quarter of the amount for later, mixing it gently to combine with the cabbage and carrots until all the veggies are evenly coated.
- Refrigerate the coleslaw for the minimum of an hour, along with the extra dressing. When ready to eat, remove from the refrigerator and pour over more dressing as required. Additional mayonnaise may be added for a creamier coleslaw.
- You may sprinkle over toasted sesame seeds or coconut flakes / desiccated coconut and chopped nuts if you so prefer.
- Serve as desired.