Squeaky Clean Coleslaw I used to make coleslaw using my mandolin to shred the cabbage and box grater to grate the carrots. While it did yield very good results, I now find it much more convenient, not to mention a lot faster, to use my trusty food processor instead. For the cabbage, I use the thinnest of the shaving discs. I get all this beautiful shredded cabbage in like 45 seconds flat! Then I switch to the finest grating disc to take care of the carrots, as well as rutabaga in this case. Everything then gets transferred to a large mixing bowl, including the parsley (which I still chop manually with a good ole chef knife…) For the vinaigrette, you could mix the ingredients in your food processor too, since it’s already dirty. But if you have one, I find the Ninja Master Prep works especially well for smaller, lighter tasks such as this one. Once you’ve got that vinaigrette ready, pour it right over the rest of the ingredients. Now time to mix! For me, there is no better way to mix coleslaw efficiently than with your bare hands. I find the vegetables really need to be squeezed and massaged to release all of their flavors and also relax a little bit. Relaxation makes them so much softer and pleasant to eat. So, are you wondering what it is that I used to sweeten my coleslaw after all? Pineapple is what it was! And it does work. Really well, I might add. So much so, I may never go back to using honey ever again, providing I have pineapple on hand. Not only does it taste amazingly good, but I find it does a really good job at making the slaw nice and soft. If you don’t have fresh pineapple on hand, frozen or canned would also do the trick, I’m sure. Just make certain that you choose the all natural and entirely sugar free variety. Seriously guys, this coleslaw was so good, I think I may very well make this my official go-to recipe from now on. With the rutabaga and all! Print Squeaky Clean Coleslaw – Whole30 compliant Yield: Serves 8 INGREDIENTS For the Salad • 1/2 medium cabbage, shredded • 2 large carrots, finely grated • 1 small rutabaga, finely grated • 1/4 cup parsley, chopped For the Dressing • 150g fresh pineapple (about 1/2 cup) • 1/4 cup white wine vinegar • 1/2 cup paleo mayo • 1/2 tsp cayenne pepper • 1/2 tsp Chinese 5 spice • 1/2 tsp himalayan salt Mexico Avocados Add Delicious Nutrition INSTRUCTIONS 1. Add cabbage, carrots, rutabaga and parsley to a large mixing bowl. 2. In the bowl of your small food processor, add all the ingredients for the vinaigrette and process until smooth and creamy. 3. Pour over the vegetables and mix well with your hand, taking care to massage the slaw well for a minute or two, to soften the veggies and get then to release some of their juices. 4. The slaw can be eaten immediately but will be much better after resting in the fridge for a couple of hours, or even overnight. 5. This salad will keep for 5-7 days in an airtight container.
Posted on: Wed, 26 Mar 2014 11:11:12 +0000
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