The most hated vegetable of my childhood transformed…a sweet paleo and vegan friendly dressed cabbage slaw that is totally addicting, 100% irresistible and a recipe that’s on weekly rotation!
Something in me finds it difficult to share these truly simple recipes. I sometimes don’t feel their worthy or that anyone will appreciate them…and then I remember how much I appreciate such recipes on others blogs.
Those simple sides, the recipes that become staples, repeatedly made over and over…
This slaw is great with everything! Whip it up in under 10 minutes, serve it as a side with your pulled pork (or Portobello’s in my case!), wedge a load of it in to an omelet, serve with a side of sweet potato fries and a couple of fried or poached eggs…the runny egg yolks mingling in to this is slaw is a positively dreamy mingling of flavours, textures and beautiful bright colours.
Messy ass bowl!
Cabbage as a child was only ever green. Green, well beyond wilted, a little stringy and chewy and dare I say stinky…needless to say I avoided having to clean my plate on those days like the plague.
My mum was never a fan of coleslaw. I only discovered how incredible it was a teen. The unhealthy kind, smothered in mayonnaise style dressing laden with sugar, dairy and unnecessary additives…
This on the other hand is made from good wholesome natural ingredients. The applesauce sweetens the the light dressing beautifully. Left to sit the cabbage and carrot soften ever so slightly, retaining its crunch but making it that bit much easier to digest.
I’ve been eating mounds of this stuff. I seriously can’t get enough. I’d make a double batch but it’s still unlikely any will be left but rather I’ll mill through the whole lot in one sitting.
Me and cabbage made friends, best friends…lesson of the year…there is more to vegetables than kabocha squash!
What’s your favourite type of slaw? Do you make your own or buy it premade?
Healthy Cabbage Carrot Slaw
Prep Time: 10 minutes
Keywords: raw salad side gluten-free paleo vegan sugar-free white cabbage carrot tahini
Ingredients (4 servings)
- 400g (4 cups) white cabbage shredded
- 1 medium carrot shredded
- 3-4 spring onions finely chopped
- 2 cloves garlic, minced
- 1.5 tbsp Dijon mustard (ensure it’s sugar and alcohol free!)
- 2 tbsp unsweetened applesauce
- 2 tbsp tahini
- 1/2 tsp ground ginger tbsp fresh ginger, grated
- ¼ cup (60ml) coconut milk
- 3 tbsp apple cider vinegar
- ½ tsp Himalayan or fine sea salt
- ¾ tsp freshly cracked black pepper
- Juice of 1 lemon
Mix together vegetables.
Whisk together dressing ingredients. Toss with vegetables and set to one side for 20 minutes before serving. Store leftovers in the fridge for up to two days.
Delicious served up with something spicy!