If you've been following along with my recipes and posts then you know I am very much focused on ingredients above all else. Not to get all preachy, but there is so much more to getting healthy than abiding to a set of macro limits. Kicking the grains and sugar is a huge step in the right direction, but there are many factors that lead to health problems and that includes certain fats. I wrote a little bit about this in the post for my cauliflower "potato" salad recipe, but looking at the ingredients, in this case mayonnaise, is a major factor. More often than not you'll see a long list of additives and low quality oils. Here's an example...
Head down to the grocery store and look at the label to any mayonnaise or salad dressing that notates "made with olive oil" on the front of the packaging. Now look at the ingredients list on the back, what does it say? I'm willing to bet you'll see a combination of olive oil, canola oil, soybean oil, safflower oil or some combination of the group. These other oils are cheap and produced in large quantities. They are also highly unstable, damaged and highly inflammatory. Olive oil, on the other hand, is significantly more expensive. So, these big food companies put the minimum amount of olive oil required by law for them to call it "made with olive oil" and fill the rest of it will the cheap stuff. A few dollars is saved by the company and you get your mayonnaise and salad dressing a few cents cheaper.
I've been able to find a few brands in the grocery store (regular stores, not Whole Foods) that use pure avocado oil with no unknown ingredients, chemicals or junk. As far as salad dressing goes, I make my own. Equal parts olive oil and red wine vinegar, a squeeze of mustard, and a few shakes of salt, pepper, oregano and red pepper flakes. Trust me you won't be disappointed!
This goes for the typical prepackaged coleslaw and coleslaw dressing too, but after making a fresh batch of my MCT rolls I had a few sandwiches in mind and they needed coleslaw! First up, we made a fried chicken sandwich with slaw and sriracha mayo, which came out great. Most recently, I made Mojo Pork in the slow cooker. Topped that with coleslaw and it made a flavor bomb of a sandwich!
I've made this recipe a few times now and it's been a big hit. My friends, aka my taste testers, gave this one two thumbs up, so I feel good about sharing this one with you guys! Even the ones who claimed to not like coleslaw. If you can find pre-sliced cabbage and carrots, go for it, it definitely makes things easier. This recipe in particular used a full head of cabbage. I prefer the food to look colorful, I think it adds to the flavor experience. Sounds nuts, but science says it's true.
- red and green cabbage (half head of each)
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 10 oz shredded carrots
- 1/2 medium red pepper
- 1/2 medium red onion
- 3 stalks celery
- 1/2 bunch cilantro
- 1/4 cup erythritol
- 2 tablespoons apple cider vinegar
- 1 lime (juice)
- 2 jalapeno
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- Slice, dice and cut up all of your vegetables.
- Mix everything into a bowl and stir until all ingredients are evenly distributed.
- Refrigerate for 30 minutes to an hour, this will allow all of the ingredients to settle and for all the flavors to combine.
- Serve and enjoy!