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.
Pin this Paleo Thai Coleslaw for later!