Mexican Style Coleslaw

Mexican Style Coleslaw [GF, Paleo, Primal, Vegetarian]

Weekly shopping trips to the farmer’s market are my inspiration for the week’s menu. Some people plan their meals around what’s on their shopping list, but I go to the farmer’s market to see what produce is in season and let that guide my weekly meal planning. Then I head to grocery store to pick up whatever else I need for the week’s meals. I realize this may seem backwards to many, but eating seasonally is my thing, so you’re probably not too surprised! 😉

This past week, there were the cutest little heads of cabbage for one dollar each. I decided coleslaw would make a great accompaniment to the Mustard Glazed Chicken Thighs from The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally.

I always make my own paleo mayonnaise, but I remembered that I recently got a free jar of Primal Kitchen Chipotle Lime Avocado Mayo from Thrive Market. I was feeling a bit lazy and not wanting to make my own mayo, especially when I had a perfectly good paleo mayo on hand. I decided I would “make it work”.  Then I had a lightbulb moment: what if I made a coleslaw that had a Mexican flare to it? And thus Mexican style coleslaw was born. This coleslaw was much, much better than simply “making it work”. I have made this huge batch of coleslaw 3 times in the span of one week. My husband looks at me with a big goofy grin when he eats it, because it is just that good. It was also a HUGE hit at our Father’s Day picnic at the winery. I hope you enjoy it as much as we did!

Recipe:
1 small head of purple cabbage, sliced

1 small head of green cabbage, sliced

6 stalks of celery, grated

6 medium carrots, grated

1 small jicama, grated

1 medium yellow onion, grated

1 cup Primal Kitchen Chipotle Lime Mayo

1/2 cup apple cider vinegar

1/4 cup Dijon mustard

1/4 cup raw local honey

1 t cumin

1 t chili powder

1 t cayenne pepper

2 t garlic sea salt

1 lemon, juiced

freshly cracked pepper

the zest of one lemon

minced chives, for garnish

Directions:

  1. I prefer using a food processor to grate and slice my veggies. It makes making a big batch of coleslaw that much easier. But feel free to slice and grate your veggies however you like. 🙂
  2. In a large bowl, mix all the veggie ingredients. (Reserve the chives and lemon zest.)
  3. In a small bowl, whisk mayo, vinegar, mustard, honey, and herbs and spices. Add the lemon zest.
  4. Stir the dressing onto the coleslaw and top with chives.
  5. Serve and Enjoy!

Serves 12-16

Hugs & Health <3,

Katie

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