Tangy Coleslaw

Ok wow, what a simple easy peasy recipe I have for you today! But before I get to that, a lil confession, I briefly fell off the Whole30/Paleo reset wagon at our Melbourne Cup lunch this week. This was a paid for work function where we were entertaining clients so unfortunately I didn’t have a lot of control over the food. I did try to eat a light meal beforehand to stave off the hunger but that didn’t really help as I did consume some of the canapes and most weren’t gluten free (although they had an incredible salmon tartare of which I proceeded to shovel about 10 into my mouth!). The thing that I could have controlled but chose not to was my alcohol consumption, I slipped and had a few drinks throughout the day. Well, now that I’ve come clean to you all I do feel better about myself. I decided not to guilt/punish myself too much for the slip (trust me the lack of sleep from alcohol and stomach pains the next morning from the food were punishment enough), I still ate strict for breakfast and dinner that day and all the meals since.

I’m now 12 days in to my quest, still feeling great but I do feel like I’m “taking every day as it comes”, I am not really craving anything but I am struggling with the temptation of seeing chocolate around me at the shops or smelling a nice fresh piece of toast or steamed rice. One night I did need to have 2 handfuls of hazelnuts after dinner to help me through but all in all going very well. I know that if I have a big binge I will end up feeling horrible so I am just biding my time, getting all of the good stuff into me now and then at the end of the 30 days I will gradually add in some grey areas so that I don’t cause a huge shock to my body.

Enough of the confession side-track, now is time for the recipe. Posting this one has a few risks, I could get pigeon-holed as a “salad blogger” as this is my third salad post, some people may turn their noses up because it isn’t a “creamy/mayo” coleslaw and also I have found that there are quite a few CRAZY people out there who don’t like cabbage! Well, I LOVE cabbage, and I especially love coleslaw (the vinaigrette version) with BBQ’s and when I make slow-cooked pulled pork. I love coleslaw the next day after it’s had even more time to sit in the fridge and soak up that lovely vinegar. I decided to experiment a bit more this time with a tangy dressing because my usual dressing is quite sweet with Raw Honey and that is a no-no for my Whole30/Paleo Reset. I also wanted to play with the texture of the salad, this was mainly driven by laziness because I find it annoying to manually shred cabbage. This dish was made predominantly in the food processor which was quick and easy.

Of course the salad was tested on my family/friends and the reviews were all positive, even my brother-in-law who detests cabbage had a taste and at least didn’t say that he hated it! I don’t want anyone to be discouraged from making this if they don’t have a food processor, just chop the cabbage up finely and grate the carrot instead. Even with that method the salad would take a whopping 10 minutes to make so really there is no excuse not to make something like this fresh! It will definitely end up cheaper and when you make something fresh you have total control over what you are putting into your body and I think that is awesome!

Tangy Coleslaw

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

For Salad:

  • 1 mini cabbage (red or green, up to you!)
  • 2 carrots
  • 4 shallot stems

For vinaigrette:

  • 3 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • 3 tbsp lemon juice (add more if you want more tangy)
  • salt & pepper to taste

Method

  • Place cabbage, carrots and shallots in batches into food processor and pulse until chopped to desired consistency and place in salad bowl
  • Mix the vinaigrette ingredients into a small bowl
  • Pour the vinaigrette over the salad mix, cover and refrigerate for at least 1 hour before serving

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