What to Bring to a Paleo Barbecue!
I love a party and especially enjoy making food to share, so reading Dana’s post yesterday about the upcoming Cave barbecue got me thinking about what I might bring. My mind jumped immediately to the coleslaw recipe below that I got from my sister-in-law last year and have been making just about every week since. It makes tons and is equally great for a summer soiree or a virtuous snack because despite the quantity, it disappears almost as quickly from the fridge as it does from a party, it’s so delicious!
- half a head of a small red cabbage
- half a head of a small Savoy cabbage (alternately you can use 3 - 4 cups shredded Napa or Green cabbage)
- 3 medium to large carrots, peeled & trimmed
- 2 ripe red bell peppers, washed and seeded (omit if strict Paleo as these are nightshades)
- 1 bunch cilantro
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar (for strict Paleo use 2 T fresh lemon juice and 2 T fresh lime juice plus 1 T lemon and/or lime zest)
- 1/4 cup tamari (for strict Paleo use coconut aminos, can be found at Whole Foods)
- 1 T prepared mustard
1. In a food processor fitted with a slicing blade, thinly slice both cabbages. Transfer to a large bowl.
2. Swap slicing blade with a grating blade; grate carrots and transfer to bowl with cabbages.
3. Slice bell pepper into easy bite-size bits; add to cabbage.
4. Loosely chop cilantro and add to the big bowl. Mix well.
5. Combine dressing ingredients in a jar with tight-fitting lid. Shake well and pour one third of dressing into bowl at a time, mixing well after each addition and stopping when flavor suits your taste. If any dressing is left over at this point, save to drizzle later over individual servings as desired. Will keep a week in the fridge, but I guarantee it will disappear well before then!