This slaw is super healthy and addictive! The recipe is simple to make and only takes a few minutes! Unlike other salads, it lasts in the fridge for a few days. It goes really well on Pulled Jackfruit and Portobello Tacos (recipe coming soon!) and is amazing to eat by itself. You can easily customize the recipe to suit your dietary needs. If you are Keto, Paleo, Soy-free, Nut-free, etc. all you have to do is swap one or two ingredients.
- 1 medium head of Savoy Cabbage
- Himalayan Salt (to taste)
- 2-3 cloves of Minced Garlic
- 1-2 tsp Hot Sauce (I have used kimchi hot sauce which was delicious or Valentina’s which is always a favourite on anything)
- 2 tbsp Coconut Aminos
- 2 tbsp Tamari (if soy-free or Paleo you can use more Coconut Aminos)
- 1.5 tbsp ACV
- 1 tbsp Sesame Oil (if you are strict Paleo you could use MCT Oil or Liquid Coconut oil although the distinct flavour comes from the Sesame Oil)
- 1 Spring Onion (mid-section minced)
- 1 cup raw nuts & seeds – I use 1/3 Macadamia, 1/3 Sunflower Seeds & 1/3 Cashews (if Keto use all Macadamia and if nut-free use all seeds)
- Onion Powder and Garlic Powder to taste
- Few spoonfuls of raw Sesame Seeds (for garnish)
- Shred the cabbage. I put my mandolin on the smallest thickness and shred the cabbage in different directions. I generally try to avoid the really thick core as it tends to have a slightly bitter taste. Place in a large bowl and lightly salt with Himalayan salt.
- Add all of the ingredients except the nuts, seeds, onion powder and garlic powder. Mix well!
- Season with onion powder and garlic powder (to taste).
- Pulse nuts and seeds in a food processor (or equivalent) until they are crumbed. Add the nuts and seeds. Taste and add any other seasoning you think is missing. If the slaw tastes a bit tart or bitter I add a bit more coconut aminos. For salt, you can add Himalayan salt or tamari.
- Garnish with a few more sesame seeds.