Friday, March 20, 2015

Asian Cole Slaw for Company (Whole30/Paleo Version)

Well, really, we were the company. Kind neighbors invited our family over for (perfectly) grilled salmon tonight and this was our humble offering.


They know I'm doing the Whole30, so we agreed that I'd bring a side dish that satisfied my current dietary needs. This more than worked out. Everybody was pleased and it took all of ten minutes to assemble. Make it! xoxo E-NC

Asian Cole Slaw (W30/Paleo version)
Yields 6-8 generous side servings, more if there are many sides available

For slaw
6 cups shredded cabbage (I used a bagged mix which had carrots too)
Handful (or three) of chopped cilantro
Handful of chopped mint
2-3 seedless oranges or 2 mangoes, peeled and cut into bite-sized pieces (Cara Cara oranges are the best if you can your hands on some)
1 jalapeño, minced (optional)
1/2 teaspoon salt

For dressing
Zest and juice 1-2 limes (at least 3 tablespoons juice)
Juice of half an orange
2 tablespoons coconut aminos
2 tablespoons toasted sesame oil
2 tablespoons olive oil or melted coconut oil
1 tablespoon fish sauce (or 2 teaspoons more coconut aminos + 1/4 teaspoon salt)

Toss cabbage with salt in a large serving bowl. Add oranges, chopped herbs, and jalapeño, if using. Place all dressing ingredients in a bowl and whisk together. Pour dressing on salad ingredients and toss everything together. Taste and adjust seasonings. Add a little more lime juice or a splash of rice vinegar if it tastes flat or oily. Add up to 1/2 teaspoon salt if it's almost there but needs some gussying up. Allow to rest for at least 15 minutes and up to 2 hours before eating. Leftovers are good too, stored in refrigerator, but not as fresh and beautiful as the first day's version.

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