Last Updated on September 7, 2016
Hello 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.
- 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
- 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.)
- In a large bowl, toss together the cabbage, carrots and scallions.
- In a medium bowl, add apple cider vinegar, maple syrup, garlic powder and salt. Whisk.
- While continuing to whisk, slowly add olive oil in a steady stream.
- Pour dressing over cabbage mixture and toss to combine well.
- Cover and keep in fridge for at least an hour before serving.
FOLLOW 30 PLUS DAYS OF MY AIP JOURNEY.
