Happy New Year folks! I realise the year is already a week old but we just got back from our wonderful Canadian mini-break yesterday and so this is the first day back at the daily grind.
Although holidays were amazing…cold but amazing (thank you Ontario)…I’m heartily sick of eating in restaurants and delighted to be chowing down on veggies/fruit/healthy fats again.
Yesterday I juiced all the green veg I could find in my local market, then made a gallon of bone broth. Today we eat salad!
(but lettuce is boring, so we also eat coleslaw)
Most coleslaws require a gutload of mayo, I have replaced the mayo with sour cream for two reasons:
1. Most store-bought mayo contains soy.
2. I am too lazy to make my own mayo.
When I was little, someone told me that coleslaw was used to fill walls – as a kind of insulating paste.
Naturally I didn’t believe them but, seeing some of the stuff that sits congealing on a supermarket shelf, it’s not too far from the truth.
Making your own is easy and it tastes much, much better. Trust me, once you try DIY, you’ll never go back.
Cilantro Balsamic Coleslaw (serves 4)
- 2 cups green cabbage, finely shredded
- 1 large stalk celery, finely shredded
- 1 large carrot, peeled and finely shredded
- 3 tbsps fresh cilantro, roughly chopped
- 1 tbsp sour cream
- 2 tsps balsamic vinegar
- 1 tsp sesame oil
- Whisk together the vinegar, oil, sour cream and cilantro.
- Toss with the cabbage, carrot and celery until all the veggies are thoroughly coated. Chill before serving.
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