Tri-Color Paleo Slaw

Tri-Color Slaw with Pork Roast and a side of fresh blueberries

Coleslaw.  It’s sorta the go-to side dish for every summer get together but honestly it’s hard to get a coleslaw right!  Which just goes to show that vegetable dishes can be deceivingly difficult.

I had an amazing coleslaw at a local restaurant last year that used red cabbage and brussel sprouts and I have been thinking about it ever since.  There’s was a creamy version which was served with fish and chips and I could have asked for 2nd or 3rd helpings it was so good.

Their use of brussel sprouts inspired me to make this version of coleslaw.  It’s pretty straight forward.  To avoid using mayo, I switched it up with a vinagrette-ish sauce.  Because the vinaigrette I use is so tangy, I add carrots to give the slaw some sweetness.

All in all, I think the combo of purple, green and orange is beautiful which is important because we eat with our eyes too! It gets better on the 2nd day too, the longer everything marinates together!

I hope my notes on how to break down the vegetable are helpful and make this salad less intimidating for you.  Ninjas make life so much easier!

PS: If you are wondering what the meat is in the photo – it is a pork roast that is super easy, and I will be posting the recipe within the next week.  I just gotta make it a second time, to make sure I can duplicate the amazingness that it was! 🙂

Tri-Color Paleo Slaw

8 Brussel sprouts (approximately half lb), butts removed
3 large (or 10 baby) carrots
1/4 head red cabbage, roughly chopped
2 large leaves lactin kale

1/4 cup olive oil
1/4 c cup lemon juice (about juice of  1 whole lemon)
2 tbs prepared yellow mustard
1/2 tsp nutmeg
1/4 tsp garlic
Salt and fresh ground pepper to taste

Lactin Kale
To easily remove the stem, run your knife down the sides and then cut it off that the top of the leaf. The stems of kale are very bitter and will effect the taste of any dish. Be sure to remove them for the best results.

Place the carrots, cabbage and brussel sprouts in a food processor.  Pulse to achieve a rough chop.

For the kale, remove the stem (pictured below) and slice into long, thin strips.

**Lactin kale works best for this recipe because it is less ‘leafy’ than other varieties. This gives the mix a more like traditional coleslaw texture. If you cannot find this variety, other kale’s work too, just be sure to finely chop them.***

Place all vegetables in a large bowl.

In a small mixing bowl, combine oil, lemon juice, mustard and seasonings.  Mix well with a fork.  Pour over vegetables, toss to coat evenly.

Cover and refrigerate at least 2 hours (preferably over night) before serving.

I really love mustard, so usually add more to the vegetable just before I eat them.  This may or may not work for you, it’s just what I prefer.  Enjoy with a really nice grilled steak or burger – before summer is over!

So pretty!

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