Coleslaw
Coleslaw has become one of my favorite recipes to make. I always make it a little bit differently, and it has become a family favorite. The basics of the recipe include cabbage and primal kitchen mayo, which is made with avocado oil. From there, you can add a number of vegetables like carrots, radishes, onions, pickles, cucumbers, bell peppers, or broccoli, fruit like tomatoes, apples, or grapes, spices like cayenne, cumin, ginger, or garlic, and fresh herbs like basil, parsley, or dill.
I like to make a Caprese slaw with lots of basil and tomatoes, or Greek slaw with tomatoes, cucumbers, green bell pepper, red onion, olive oil, oregano, garlic, red wine vinegar, mint leaves, oregano, and kalamata olives. Sometimes we make a spicy coleslaw with horseradish or a Mexican spice blend. It is nice to mix it up each time you make it to keep things interesting.
Ingredients
1/2 head Purple Cabbage
1/2 head Napa Cabbage
1.5 cups chopped grape or cherry tomatoes
8 oz. package chopped uncured bacon (I used Applegate)
1/3 red onion finely chopped
2 cloves minced garlic
1 cup Primal Kitchen Mayo
1/3 cup Mustard
4 tbsp. champagne vinegar
2 tsp. salt
2 tsp. pepper
1 tsp. cayenne pepper
1 tsp. cumin
2-3 tablespoons Primal Kitchen buffalo sauce drizzled over the top
Garnish with basil leaves
directions
Chop fresh ingredients.
Combine and mix thoroughly in a large bowl.
Drizzle Primal Kitchen buffalo sauce on top with a few basil leaves.