Do you ever get bored of having the same thing on your plate night after night? Here I have a quick and easy recipe for you that makes a great side dish. Pair it with any meat or fish and Its just in time for the upcoming bbq season. Yes, its just coleslaw, but make it with my paleo mayonnaise and you have a delicious, easy and quick dish that is very versatile.
Sauces, mayo’s, and preserves are often the hardest thing to tackle when changing to better eating habits. Whats the big deal you ask? Most are filled with sugars to make them more palatable or improve the colour. They also can contain thickeners or fillers, that are made from grain based products. Many also contain artificial colours and preservatives. Basically, there are a lot of ‘things’ in them that aren’t very nice for our bodies.
Homemade mayonnaise can often still be made with these products. You might need to look at the mustard that you use, read the ingredients. Tip: I buy an organic generic brand because it only contains water, mustard seeds, vinegar and salt.
My recipe though, is simple and perfect for this coleslaw recipe. Last night I served this colourful coleslaw with pasture raised lamb chops and the family loved it. Yes, the kids loved it! While this recipe is for the Thermomix, you can easily do this recipe in a food processor or grated by hand.
2 carrots, peeled
1 apple, cored
1/3 of a red cabbage
1 small red onion (optional*)
2 Tbsn homemade paleo mayo
*If you can’t eat onions just leave them out.
- Roughly chop the vegetables and place into the Thermomix.
- With the lid on lock, chop the veggies for 4 secs on speed 4. Be careful because you don’t want to over chop them and turn it to mush.
- Add the paleo mayo and stir on reverse for 5 – 10 seconds or evenly spread through.
Now to make this recipe I better share with you my paleo mayonnaise. This is a great one to keep a jar of in the fridge to have on hand.
2 large egg yolks
1 teaspoon lemon juice
1 teaspoon white vinegar
1/2 teaspoon honey
1/2 teaspoon sea salt
1/4 teaspoon Dijon mustard
3/4 cup macadamia, avocado or olive oil
- Put all the first 6 ingredients into the TM bowl, insert butterfly.
- Whisk together for 20 secs on speed 4.
- With the MC cup on and while still rotating on speed 4, slowly add a drop or two of of the oil onto the lid. It will drip down through.
- Then slowly add a little more gradually onto the lid until it is all gone, it should take between 2-3 mins
- Spoon it out and store in an air tight jar in the fridge.
Choosing the oil that you prefer is completely up to you and your tastes. Some find olive oil too strong. I personally do a mix between macadamia and olive oil most of the time.
When your next asked to take a salad to a party or invited to dinner, consider taking this easy dish with you.