Paleo Thai Coleslaw puts a new and unexpected twist on this classic salad.
Steph’s note: Please give a super warm welcome to my guest blogger Candace, better known around the web as the creative mind behind Beyoutifully Delicious. She’s incredibly sweet and wickedly innovative in the kitchen, and I know you’re going to love her paleo recipes. In fact, look out for part two of this recipe (a Strawberry Chili Grilled Chicken) that’ll be posting next week! Without further ado, take it away Candace!
Coleslaw was never really my thing. Anytime I had it, it was mushy, drippy and tasted like that Miracle Whip crap. Bleh!
The greatest thing about cooking is you can always make something your own and give it your personal signature. I love peanut dressing and Pad Thai but I have really given up the peanut madness since turning my food over to the “Paleo Way.” I think I was having issues with it anyhow.
I love the texture of Napa cabbage so I make this star of the show, complimented by grated beets which are perfect for sweeping out those pesky phytoestrogens, carrots and fresh pineapple. No canned fruit in syrup here! This combination makes the perfect second post-workout meal where I start tapering off my carbs, upping my fat along with another big hunk o’ protein. It’s satisfying without leaving me weighted down.
Paleo Thai Coleslaw
Paleo Thai Coleslaw is a fresh take on this classic summer recipe. The crunchy veggies and delicious peanut-style dressing has all the right sweet, salty, sour, and savory notes. It's gluten-free, whole30-friendly, and peanut-free!
For the slaw:
- 1 cup shredded carrots
- 1 cup grated beets
- 3 cups shredded Napa Cabbage
- 1 cup fresh chopped pineapple
- 2 tbsp crushed raw cashews
- 2 thinly sliced green onions
- 2 tbsp fresh cilantro leaves torn
For the dressing:
- 1/2 cup water
- 1/2 cup sunbutter
- 2 tbsp coconut vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp fish sauce
- 1 tbsp coconut aminos
- 2 tsp dried Thai chilies or chili paste start with 1 teaspoon to check the spicy level
- 1 clove garlic
- 1/2 tsp minced fresh ginger
- Pinch sea salt
- Pinch fresh black pepper
- Make sure you dry the veggies with paper towels or kitchen towels if they’re really damp. The pineapple will add moisture so you don’t need any extra.
- Add veggies and pineapple to a large bowl.
- Make the dressing: In a blender add the water, then add the remainder of ingredients. Blend on high until you have a smooth, creamy dressing.
- Use half of the dressing and toss the salad together, mixing well until everything is coated.
- Garnish with the cashews, green onions and cilantro.
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