I adore coleslaw. I’ll eat it on it’s own, as part of a side salad, mixed into my “lunch in a bowl” protein salads and even in my Thai-inspired Tuna Mayo recipe.
It’s handy, crunchy and all round yum.
However, all commercially available coleslaws are made with a seed oil based dressing. As we know, seed oils are highly inflammatory and immuno-supressing substances, so a tub of and shop bought coleslaw isn’t the most optimal.
Whilst this is very much not something to fuss over as you start a low carb way of life, however once you have the hang of the HOPE Protocol and are being more purposeful about your choices, mayonnaise is one of the easiest things to improve on.
Fortunately, making your own coleslaw is an utter breeze, and the recipe below costs about a quid to make, and makes about 4 times as much as you get in a commercial pot!
Having a food processor makes whipping up a batch of this recipe the work of moments, easy peasy lemon squeezy!
You can grate everything by hand if you wish. (That is a little tedious to do though!)
Ingredients
- ½ a head of white cabbage
- 2-3 carrots
- 1 half of a small red onion (optional)
- 3 heaped dessert spoons avocado based mayonnaise (I use Hunter and Gather)
- Salt to taste
Method
Grate the cabbage, carrots and onion in your food processor.
Put all veg and mayo into a large bowl and mix together with a spatula. Coat the veggies completely with the mayo.
Season with salt to taste.
Note: If you are using the onion and don’t appreciate raw onion taste, allow it to mellow out by making it a day before you eat it.
As “grated veg” is essentially highly customisable, please feel free to add your own twists:
Many people would add a touch of cider vinegar and/or mustard as part of the seasoning
And to make it more complex, you could make cheese coleslaw by mixing in a small handful of grated cheddar or add a tsp of mango chutney (if you have it already because people in your house enjoy it) and a 1/4 tsp curry powder to make coronation coleslaw.
The variations can be what you want!