Category: eating seasonally

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!

Mexican Style Coleslaw

cleaneatingwithkatie

This coleslaw is so tasty and makes a great side dish at summer BBQs. It makes a LOT, be prepared to share!

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Prep Time 40 minutes mins

Course Salad, Side Dish

Cuisine Mexican

Servings 10 people

Equipment

• Cuisinart Food Processor

Ingredients

  

Coleslaw Ingredients

• 1 small purple cabbage thinly sliced
• 1 small green cabbage thinly sliced
• 6 celery stalks thinly sliced
• 6 med carrots grated
• 1 small jicama peeled & grated
• 1 med yellow onion grated
• 1 cup Primal Kitchen Chipotle Lime Mayo
• ½ cup apple cider vinegar
• ¼ cup dijion mustard
• ¼ cup raw local honey
• 1 lemon zest and juice
• 2 tbsp chives, minced optional garnish
• 2 tbsp cilantro, chiffonade optional garnish

Spice Blend

• 1 tsp cumin
• 1 tsp cayenne pepper
• 2 tsp garlic sea salt
• fresh ground pepper to taste

Instructions

 

• I prefer using a food processor with the slicer attachment to slice my veggies and using the grater attachment to grate my veggies. It makes making a big batch of coleslaw that much easier. But feel free to slice and grate your veggies with whatever tools you have on hand. You can also opt to buy pre-slice and/or pre-grated veggies.
• In a large bowl, mix all the veggie ingredients (reserve the cilantro and/or chives for garnish).
• In a small bowl, whisk mayo, vinegar, mustard, honey, and herbs and spices. Add the lemon zest.
• Stir the dressing onto the coleslaw and top with chives and/or cilantro

Keyword coleslaw, salad