I’m pretty interested in just about any new diet fad that comes along as long as it makes sense. I’m not one to adopt the new fad wholesale, but I like to dabble in everything in my kitchen. So hot on the heals of gluten-free bread yesterday, I just had to try this recipe for a paleo cole slaw I saw at The Lucky Penny last week. I also stole the Kalua pig recipe she paired this with, but that won’t be done until tomorrow. The cole slaw, however, is done today, and I had it with a bacon cheddar burger and it was DIVINE! I can’t wait for my husband, who hates anything with a creamy texture, to try it tomorrow when he gets home from work (he works third shift).
I’m calling it paleo-ish because I didn’t have any “raw” honey, whatever that is. I just had regular honey. And I couldn’t find “coconut aminos,” but I did find Bragg’s Liquid Aminos, so I used that. It’s organic, anyway, and has no MSG. I also used a pepper medley instead of plain black pepper. Here’s a picture of my ingredients. Ignore the liquid smoke because I didn’t use it. That was out for the Kalua pig and got mixed up.
So, for the list of ingredients:
1 small head red cabbage, shredded
3/4 cup shredded carrots
half that bag of Brussels sprouts, shredded
10 green onion (not pictured because I forgot ’em and had to run out for them in the middle of making it
half a cup of Trader Joe’s unsalted slivered raw almonds, toasted 3-5 minutes in a dry pan
1/4 cup sesame oil
1/4 cup + 3 tbsp of Bragg’s liquid amino
1/4 cup + 1 tbs of Bragg’s organic apple cider
1 tsp honey
1 tbsp red pepper chili oil
ground pepper medley to taste
2 tbsp Kroger sesame seeds
This is what the slaw looks like before the sauce.
As you can see, I use a mix of organic hoity-toity ingredients, and good old Kroger brand items. I buy my produce at Kroger, too for the most part, though I’ll also buy at Meijiers or Wal*Mart if I’m there and find a good price. I know, EVIL CORPORATIONS. Oh well. I don’t happen to think corporations are necessarily evil; I like the world I live in and corporations had a lot to do with how easy life is these days. But I digress. I just wanted you to know that I’m not one of those macro-vegan soy-and-gluten-free cardboard eating types. I hate that shit. But I do love good food, and I try to minimize the processed stuff because there’s so much dang sodium and MSG in stuff anymore.
ANYWAY, this slaw was DA BOMB, as the kids say, or used to say. I don’t know; I can’t keep up. It was delicious, however, that much I can report. Just yummo. Next time I think I’m just going to use the quarter cup of liquid amino without the additional tablespoons, to make the sesame flavor pop a little more. I let it set up in the fridge for a couple of hours before grilling my burger, with which it paired very well. I also expect it will be delicious with the Kalua pig tomorrow, but more on that later this week. Here’s the finished product:
I spent all day in the kitchen, so there will plenty to post about this week. Tomorrow morning I’m going to share with you my lower-sugar jam I made!