Is that weird? TV tells me that guilty pleasures are chocolates and cakes but, my God, how can anyone NOT like coleslaw?! It’s crunchy but creamy but tart but soothing but flavourful! Heaven.
As side dishes go, it doesn’t get much better than coleslaw. What would barbecue chicken be without coleslaw?! How can you have chips without coleslaw?! For the love of humanity!
It’s also vaguely healthy.
And yet, most supermarkets see fit to turn coleslaw into something horrific- how can coleslaw possibly not be gluten free? Why is it full of sugar? Is there a reason it contains ALL of the fat you can possibly eat in one day?
Supermarket coleslaw is the worst so here is a recipe that is not only delicious but also very healthy! If you’re put off by the word ‘healthy’ I really just mean: ‘tasty but doesn’t make you feel nauseas afterwards’. If some of these ingredients seem a little strange to you then check out the video below for some healthy eating hacks or read the blog post here.
2 medium red onions
100g white cabbage
100g grated mooli
3 tbsp gluten free soy sauce
1 tbsp olive oil
2 tbsp mayonnaise (homemade if you want to be fancy)
4 tbsp live natural yogurt
1 tbsp of ground linseeds
2 tbsp of sea vegetable seasoning (also known as ‘seaweed sprinkle’)
Finely chop the vegetables. Mix them up.
Mix the other ingredients together in a mug.
Then mix with the veg.
There’s a lot of mixing.
This recipe is Candida Diet friendly but not Low FODMAP since it has both celery and raw onion (basically the worst thing ever for IBS) but if you substitute some FODMAP-friendly crunchy veg like beansprouts, carrots or radishes.
If you like more of a kick in your coleslaw, add a teaspoon of mustard to the mix!