Soy Free Spicy Thai Coleslaw
We still have cabbage coming out of our ears from our harvest earlier this summer! I’ve already made 6 quart jars of sauerkraut, cabbage soup, and colcannon. Luckily, I love cabbage, and cabbage keeps in the fridge really well.
I love coleslaw, but I hate making paleo mayonnaise. It’s good, but it’s so much work and cleanup for just a condiment. Therefore, I tend to lean towards vinegar-y coleslaw. This is another venture in finding tasty and creative ways to use cabbage. I LOVE this coleslaw, and so does my husband. I made this for him on one of our first home dinner dates. The basil, red pepper, and cucumber give it such a fresh punch of flavor. It’s soy-free, and has lots of detoxifying ingredients (see here). Enjoy!
Fresh & Spicy Thai Coleslaw
Servings: 4-5 cups coleslaw
- 1 lb green cabbage (about 1 medium-large head), shredded
- 1 cup or 1/8 purple purple cabbage, shredded
- 2 carrots, grated or shredded
- 1/2 cucumber, seeded, diced
- 1 red bell pepper, sliced thin
- 3 scallions, sliced diagonally
- 20 basil leaves, thinly sliced
- toasted sesame seeds ( to garnish) – (find here)
- 1/2 teaspoon crushed red pepper flakes (find here)
- 1 clove garlic, minced
- 1/4 cup coconut vinegar(my fave here) or white vinegar (find here)
- 2 tablespoons honey or 2 teaspoons sugar
- 2 tablespoons macadamia nut oil (my fave here)
- 1 teaspoon sesame oil
- Combine all salad ingredients into serving bowl.
- Combine dressing ingredients into glass jar and shake well until combined.
- Drizzle over vegetables and toss.
- Let stand about 10-20 minutes in fridge.
- Re-toss salad before serving and sprinkle with sesame seeds.