Category: Paleo

Awesome Sesame Slaw

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Sesame Slaw

Sesame Slaw 2

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.

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)
Note: 
You will need a Food Processor, NutriBullet, etc. to crumb the nuts and seeds. If you don’t have any of these you could just use whole sunflower seeds and sesame seeds. If you have a Mandolin it makes shredding the cabbage much easier, otherwise, you can just use a big knife.
Method
  1. 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.
  2. Add all of the ingredients except the nuts, seeds, onion powder and garlic powder. Mix well!
  3. Season with onion powder and garlic powder (to taste).
  4. 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.
  5. Garnish with a few more sesame seeds.
  6. Enjoy!

Roasted Red Dip

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This has become one of my favourite go-to dips.  It is super quick and easy to make and is super versatile.  I’ve layered it with leftover spinach & artichoke dip to make lasagne and also baked it in portobello caps as an easy dinner main.

Ingredients:

  • 1 Cup Cashews (raw)
  • 1/4 Cup Sunflower Seeds (raw)
  • 1/4 Cup Pumpkin Seeds (dry roasted unsalted if possible, otherwise raw)
  • 1 Cup Roasted Mixed Coloured Peppers
  • 1/2 Cup Sun-Dried Tomatoes (packed in oil) + 1 Tbsp of the oil
  • 1 Clove Garlic (crushed)
  • 1/2 Tsp Himalayan Salt (plus more to taste)
  • 4-6 Tbsp Apple Cider Vinegar (ACV)
  • 1/2 Cup Water (added 2 tbsp at a time)
  • Dash of Smoked Paprika
  • 1 Tsp Garlic Powder
  • 1 Tbsp Onion Powder

Method:

  1. In a food processor add cashews, sunflower seeds and pumpkin seeds.  Pulse until the nuts and seeds are coarsely crumbed. Pour into a bowl and set aside.
  2. Next, slice the sun-dried tomatoes into small pieces and add them to the food processor.  Do the same with the roasted peppers (recipe can be found here).  Pulse a few times.
  3. Add nut and seed mix, ACV, a splash of water, salt, pepper, onion & garlic powder, crushed garlic clove and a dash of smoked paprika.
  4. Pulse to combine.  The mixture will start forming a paste. Keep adding water, ACV, a bit of oil from the sun-dried tomatoes and spices until you get the right taste and consistency.   The more liquid you add and the more you blend it, the colour will change to a bright orange-y red and turn into a thick dip or sauce consistency.  Keep tasting and seasoning until you get the right flavour.
  5. Garnish with pumpkin seeds, smoked paprika, salt and pepper.  (If you want to get fancy sch-mancy – when you roast the peppers, save the awesome juice that is left on the pan – drizzle this on top with your garnish 👌)
  6. Enjoy! 😊

TIPS

  1. Because the cashews are raw they will naturally thicken the dip with a bit of time, as they soak up some of the moisture.  I have learned after making the dip a few times that if I make it to what I think is a little too runny, it thickens up to a good consistency.
  2. Keep tasting the dip and seasoning as you go.  It always takes me forever to get a recipe out of my head and into writing because I never really know exactly what goes into each recipe.  Every batch is a little different – don’t be afraid to add a little bit more of something and see how it changes the taste.
  3. ACV is the secret ingredient, – don’t be afraid of it!  The recipe says 4 tbsp and I think the last batch had 6.  Once the dip rests for a few minutes the flavours will blend a bit more.