Hey Folks! We're excited to welcome back Certified 21DSD Coach Katie Leadbetter. Katie's recipe is part of a series contributed by our Certified 21DSD Coaches. Enjoy! – Diane and Team
Weekly shopping trips to the farmer's market are my inspiration for the week's menu. Some people plan their meals around what's on their shopping list, but I go to the farmer's market to see what produce is in season and let that guide my weekly meal planning. Then I head to grocery store to pick up whatever else I need for the week's meals. I realize this may seem backwards to many, but eating seasonally is my thing, so you're probably not too surprised! 😉
This past week, there were the cutest little heads of cabbage for one dollar each. I decided coleslaw would make a great accompaniment to the Mustard Glazed Chicken Thighs from The 21-Day Sugar Detox Guidebook (page 114).
I always make my own Paleo mayonnaise, but I remembered that I recently got a free jar of Primal Kitchen Chipotle Lime Avocado Mayo from Thrive Market. I was feeling a bit lazy and not wanting to make my own mayo, especially when I had a perfectly good Paleo mayo on hand. I decided I would “make it work”. Then I had a lightbulb moment: what if I made a coleslaw that had a Mexican flare to it? And what if that coleslaw was 21DSD compliant as well? Thus Mexican-Style Coleslaw was born.
This coleslaw is much, much better than simply “making it work”. I have made this huge batch of coleslaw 3 times in the span of one week. My husband looks at me with a big goofy grin when he eats it, because it is just that good. It was also a HUGE hit at our picnic. I hope you enjoy it as much as we did!
PREP TIME: 15 minutes
- 1 small head of purple cabbage, grated
- 1 small head of green cabbage, grated
- 6 stalks of celery, grated
- 6 medium carrots, grated
- 1 small jicama, grated
- 1 medium yellow onion, grated
- 2 Granny Smith apples, grated
- 1 cup Primal Kitchen Chipotle Lime Mayo
- 1/2 cup apple cider vinegar
- 1/4 cup Dijon mustard
- 1 tsp cumin
- ¾ tsp chili powder
- ¾ tsp cayenne pepper
- 2 tsp garlic sea salt
- 1 lime, juiced
- freshly cracked pepper
- the zest of one lime
- minced chives, for garnish
Grate veggies. I prefer using a food processor to grate my veggies. It makes making a big batch of coleslaw that much easier. But feel free to grate your veggies however you like. 🙂
In a large bowl, mix all the veggie ingredients and the grated apples. (Reserve the chives and lime zest.)
In a small bowl, whisk mayo, vinegar, mustard, and herbs and spices. Add the lemon zest.
Stir the dressing onto the coleslaw and top with chives.
Serve and enjoy!
Katie is enthusiastic about helping people maintain health and vitality through whole-foods based nutrition, customized supplementation, and wellness coaching. Katie is a graduate of Bauman College Holistic Nutrition and Culinary Arts. She is a certified Nutrition Consultant. She is skilled in gluten-free and paleo-centered cuisines. She leads regular monthly 21-Day Sugar Detox groups. She is a member of the National Association of Nutrition Professionals (NANP) and the Weston A. Price Foundation. As a private Nutrition Consultant, she is focused on working one-on-one with clients to improve their digestion and balance their blood sugar through diet analysis, cooking and shopping instruction, and individualized dietary and nutrient recommendations. Katie has been following a paleo diet and has been gluten-free since 2012. She practices yoga, hikes, swims, runs, and cycles. She is also a Breast Cancer survivor. She and her husband, Jim, live in Santa Clara, CA, with their boxers Jax and Zoe. Katie can be reached at www.cleaneatingwithkatie.com or [email protected].