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 adieu, 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.
- For the slaw
- 1 cup shredded carrots
- 1 cup grated beets
- 3 cups shredded Napa Cabbage
- 1 cup fresh chopped pineapple
- 2 Tablespoons crushed raw cashews
- 2 Tablespoons thinly sliced green onion
- 2 Tablespoons fresh cilantro leaves, torn
- For the dressing
- 1/2 cup water
- 1/2 cup sunbutter
- 2 Tablespoons coconut vinegar
- 2 Tablespoons toasted sesame oil
- 1 Tablespoon fish sauce
- 1 Tablespoon coconut aminos
- 2 teaspoons dried Thai chilies or chili paste (start with 1 teaspoon to check the spicy level)
- 1 clove garlic
- 1/2 teaspoon minced fresh ginger
- Pinch of salt
- Grind of 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.
Pin this for later!