Spicy Rainbow Slaw (paleo, gluten free, vegan, candida diet)
I was never a big fan of traditional coleslaw. The midwest church pot luck version of my youth was always goopy and overly sweet. For that reason I also disliked macaroni salad and all other mayonnaise based salads. When I moved to the south I discovered that there were a lot of different types of slaw and they could be crunchy and taste like an actual salad. I started making my own and now it's one of my go-to side dishes. I either make a vinaigrette or a very light creamy dressing with vegan mayo and coconut milk. Both versions are fresh and delicious! I prefer a light coating of dressing but if you like a heavier slaw just make a double batch of the dressing. This slaw would be perfect for your memorial day cookout along with the Crockpot BBQ Pulled Pork!
Spicy Rainbow Slaw
1 medium red cabbage
2 carrots, washed
1/2 of a red bell pepper, diced
1 jalapeño, seeds removed and diced
2 green onions, diced (white and green parts)
Optional: 1/2 cup of cilantro or parsley, roughly chopped
1/3 cup of greek yogurt or mayonnaise (I used Follow Your Heart Grapeseed Oil Vegenaise. This is the only mayonnaise that is approved on a Body Ecology candida diet other than homemade mayonnaise). You can also use olive oil if you prefer a vinaigrette.
1/3 cup of culinary or canned coconut milk (sub olive oil if making a vinaigrette)
3 Tbs of spicy, whole grain mustard
3 Tbs of apple cider vinegar or fresh lime juice (increase to 1/4 cup if making a vinaigrette)
2 cloves of garlic, crushed or minced
4 - 6 drops of stevia (substitute 2 tsps of honey)
sea salt and pepper to taste
Feel free to adjust any ingredients you like to make it sweeter, tangier or creamier!
Remove the outer leaves of the cabbage. Chop the cabbage into quarters and remove the core. Roughly chop the quarters into large chunks and pulse in the food processor in small batches. This is so much easier than thinly slicing cabbage by hand! I don't even use a fancy blade. I just use the regular blade a pulse a few times until I like the texture. Transfer the shredded cabbage into a large mixing bowl.
Cut off the ends of the carrots and chop into large chunks. Add to the food processor and pulse until the carrot pieces are about the same size as the cabbage. Add the carrots to the bowl of cabbage.
Add the diced bell pepper, green onion, jalapeño and cilantro or parsley if using.
In a small mixing bowl, combine all of the dressing ingredients and wisk until smooth. Pour over the cabbage mixture and toss to coat.