Sweet Citrus Coleslaw
My introduction to coleslaw was bad news. It was my last year at Primary School and our class had decided to go to the beach for a picnic. The girls brought coleslaw. I still remember it, it wasn’t within my previous range of food experiences. I ate it, but I didn’t eat coleslaw for years after that.
This is different. Just outrageously delicious, nutritious coleslaw. It’s healthy and tastes great. Full of nutritious vegetables with a light dressing that is full of flavour.
The list of ingredients isn’t compulsory. You can leave things out or add things to suit your taste. The amounts are also just a guide. Vary them to change the taste. Choose your own combination to come up with your own coleslaw. How you cut and mix the vegetables is up to you. You can grate, chop, finely slice or julienne them. Cut the cabbage as fine as you like.
Another way to change the flavour is to make the coleslaw a few hours in advance so the flavours can mingle. You can leave it in the fridge for 48 hours.
Make the dressing first.
- ½ cup coconut milk
- ½ cup freshly squeezed orange or tangerine juice
- 2 tbsp freshly squeezed lemon or lime juice
- 2 tsp maple syrup or honey (to taste)
- 1 tbsp coconut aminos(optional and hard to get) or soy sauce (optional)
- ½ tsp sea salt (to taste)
- 1–2 drops of Black Pepper Essential Oil or Freshly ground pepper (to taste)
- 1–2 drops Young Living lemon, jade lemon, lime, orange, tangerine and/or lemongrass Essential Oil
Note — You can try mixing some of the citrus oils, but you might find some over power others. You have to try it and see. Try 1-2 drops to see if is enough. If using Black Pepper Essential Oil, the same applies. Try it on your friends, just because you think it needs more, your friends might not.
Mix all the salad dressing ingredients together in a small bowl or blender, then set aside or chill until needed.
Prepare all the ingredients. You can use a food processor if you are careful.
- 2 cups (200g) finely shredded green and/or purple cabbage
- 1 cup (100g) peeled and grated carrot
- 1/2 cup (50g) grated zucchini
- 1/2 cup (50g) peeled and grated broccoli stems
- 1 apple (1cup/200g) grated
- 1 medium spring (green) onion, chopped
- 3 tbsp finely chopped parsley or cilantro (coriander)
- 1 cup (40g) each sunflower seeds and pumpkin seeds (optional)
- 1 cup (100g) finely chopped red capsicum (optional)
- 1/4 of grated ginger more or less according to taste (optional)
- 1 cup (40g) sesame seeds (optional) and a touch of roasted sesame oil (optional)
Place all veggies, herbs and seeds in a large mixing bowl. Pour dressing over and gently mix to combine. Check for taste (seasoning) and add more salt, pepper and citrus juice or essential oils as desired.
- Serves: 6-8 people
Serve with grilled chicken or beef strips or grilled prawns. It also goes great with grilled lamb chops.
Left overs can be used in wraps or sandwiches.
Adapted from Chef Kate’s (Kate McAlo on) coleslaw recipe.