Coleslaw (refined sugar free, AIP)

P1040260Hello again.  My name is “Jen” and I’m a blogger that hasn’t been blogging much.  Why?  Because I’m very busy and because they’ve taken all of my favorite foods away.  So…I’m sulking.

Not really.  Well, sometimes.

A couple of posts ago, I shared a delicious recipe for Carolina Style BBQ Pork, which has become a family favorite.  In said post, I believe I made promises to share the recipe for the AIP coleslaw that accompanied the dish – which, by the way, has become another favorite around these here parts.

Today, I make good on my promises and share with you this Autoimmune Protocol (AIP) friendly side dish. I PROMISE you will NOT miss the mayo in this coleslaw.  It’s sweet and tangy but light and crunchy too.  I hope you all enjoy it as much as we have.

Coleslaw (refined sugar free, AIP)
 
Ingredients
  • ½ small head of green cabbage
  • ½ small head of red cabbage
  • 2 carrots
  • 2 scallions, finely chopped
  • 2 tablespoons apple cider vinegar (or white vinegar)
  • 3 tablespoons maple syrup or honey
  • ¼ teaspoon garlic powder
  • ¾ teaspoon salt
  • ⅓ cup extra virgin olive oil

Instructions
  1. Finely shred red and green cabbage. Grate or shred carrot. (I use the large shredding disk on my food processor to do the cabbage and carrot.)
  2. In a large bowl, toss together the cabbage, carrots and scallions.
  3. In a medium bowl, add apple cider vinegar, maple syrup, garlic powder and salt. Whisk.
  4. While continuing to whisk, slowly add olive oil in a steady stream.
  5. Pour dressing over cabbage mixture and toss to combine well.
  6. Cover and keep in fridge for at least an hour before serving.

 

 

Comments Adored

  1. Hey girl. So great to read your post tonight. You always make me smile!!!

    And you know, cabbage is such a favorite food of mine. Truly. And I just love this recipe!!

    Have a great rest of your week.

    xo,
    –amber

    • Thanks Am! You’ve been such a sweet supportive friend through all of this AIP jazz. Thank you for the encouragement along the way.

      Your newest mini pumpkin “cheese”cakes have me drooling. I’m planning to make them a part of our holiday table, even if I haven’t successfully introduced all the ingredients. They looked too good to pass up.

      You are a gifted chef, girl. Keep it up!

      XO
      Jen

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