Asian Twist Cole Slaw
I just love coleslaw. Crunchy, creamy and full of good stuff! You can serve it as a side (especially nice with spicy barbecue) or as a topping or base for other dishes. Who needs grain when a bowl of yummy coleslaw is so much more delicious? So good with bacon wrapped hot dogs too.
Originally this recipe came from my mother-in-law, years ago, which really was not a recipe at all. I would watch how she made it. First, filling the cap of the vinegar a few times and swirling it over the cabbage, then adding a soup-spoonful of mayonnaise and a little milk. I copied it, editing and adding my own ingredients to give it Asian flavor (originally adding soy sauce and sesame oil, removing the milk because I didn't like the pool of liquid it created), Finally, adapting it to paleo/Whole30, changing the soy to coconut aminos and using avocado oil mayo. I like the convenience of the Trader Joe's Organic Green and Red Cabbage with Carrots. You can purchase your preferred shredded blend, or shred your own, adding whatever you like to the cabbage mix. (Those broccoli stems are a great addition too) Either way, it's simple, comes together in a flash and makes great leftovers, so double it up!
