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Sunday, July 1, 2018

Whole 30 and Paleo Southern Cilantro Coleslaw



I've always hated coleslaw even before I gave up sugar. I'm sorry but a 'salad' should not be sweet.

However, #leohusband has a thing for pulled pork sandwiches - the Carolina kind with coleslaw on the top. Last year, I endavored to make a Whole30 and Paleo Version of these treats for his birthday. It was a great day - celebrated at one of our local craft breweries with friends and family. Several of the ladies in attendence, including me, are all on a health journey so it was even more important to come up with a recipe enjoyed by all.



Whole 30 and Paleo Southern Cilantro Coleslaw

Ingredients:

2 bags of organic coleslaw mix - the ones with carrots, green, and red cabbage
2 green onions sliced on the diagonal
1/2 c of chopped cilantro
2T Primal Kitchen Mayo
3T fresh lime juice
Sambal oblek to taste

Equipment:
Large Bowl
Small Bowl
Whisk
Measuring Spoons
Juicer

Make it:

Wash all the produce. The coleslaw mix should already be washed.

Spin dry the cilantro in a lettuce spinner.

Dump the two bags of coleslaw mix into a large bowl. Toss well.

Chop the cilantro and add to the bowl. Toss again.

Cut the green onions finely on the diagonal. Add to the bowl and toss.



In a seperate small bowl, add the mayo, lime juice, and sambal oblek. If you like things spicy then add about a tablespoon, if not, I recommend a 1/2 teaspoon.

Whisk the wet ingredients together until they are completely incorporated. Pour over the salad mix. Toss to coat everything evenly. Refrigerate for one hour before serving.

Serve on its own or over pulled pork. Stay turned for my BBQ sauce and Pulled Pork recipes!

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