Spice up your lunchtime salad with this healthy twist on coleslaw!
I know it’s not summer anymore, but that doesn’t mean we can’t enjoy the delicious flavor of coleslaw all year long. I know for certain I would be perfectly happy having this as a side dish at every holiday party this season! Better yet, I’d even switch up and use green cabbage, mix in a few red bell peppers and call this the Christmas Coleslaw. Bingo, idea for next month noted right now!
Anyways, coleslaw has not always been a favorite of mine. Why? Well for starters, I hate mayonnaise. My mom always told me hate is a strong word and you shouldn’t use it, but #realtalk, I can admittedly say I HATE mayonnaise. I won’t get into details, but let’s just say I spent one to many summers scooping 10 pounds vats of mayo out at the Ronald Reagan Library during my catering days…
Second, the coleslaw I grew up with was usually from my Grandma. Now, I love my Grandma but she’s one sneaky lady. Her infamous coleslaw was a secret family recipe that was most certainly 75% mayonnaise and from a little restaurant you know as KFC. So yes, you get the picture, I did not know true coleslaw.
Thus, when I experienced the coleslaw served at the Los Angeles restaurant Pink Taco I was amazed at the vibrant color and lack of mayonnaise. I immediately asked the server, what’s in this?! It’s amazing. He came back with the chef and told me it was a marinade of vinegar and spices with fresh herbs. Bingo, I’ll take another!
After two side orders of coleslaw, I told Mr. CEO we had to stop at Sprouts on our way back to San Diego. I needed a head of cabbage and I needed it now!
I spent an entire week coming up with variations on this simple slaw. You most certainly can alter and use vegetables and spices that you have on hand, but here’s a great combo! It’s a little sweet, a little spicy and a whole lot of tangy that will wow your taste buds without a doubt.
Plus, it also pairs perfectly with a lean protein source for a quick on the go lunch or dinner during the week.
- 1 head of purple cabbage 1/4" strips, washed and sliced thin
- 2 whole jalapenos seeded and chopped
- 1 large carrot grated
- 1 cup of distilled white vinegar
- 1/2 cup apple cider vinegar
- 1 cup water
- 1 teaspoon mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon thyme dried
- In a large bowl, combine all liquid ingredients.
- Combine dry spices together and then whisk into liquid ingredients.
- Pour all ingredients including cabbage and jalapeno into the large bowl, making sure they are completely submerged in the liquid.
- Refrigerate for at least 8 hours before serving.
- Top with grated carrots!