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: Bust Sugar & Carb Cravings Naturally.
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 thus Mexican style coleslaw was born. This coleslaw was 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 Father’s Day picnic at the winery. I hope you enjoy it as much as we did!
1 small head of purple cabbage, sliced
1 small head of green cabbage, sliced
6 stalks of celery, grated
6 medium carrots, grated
1 small jicama, grated
1 medium yellow onion, grated
1 cup Primal Kitchen Chipotle Lime Mayo
1/2 cup apple cider vinegar
1/4 cup Dijon mustard
1/4 cup raw local honey
1 t cumin
1 t chili powder
1 t cayenne pepper
2 t garlic sea salt
1 lemon, juiced
freshly cracked pepper
the zest of one lemon
minced chives, for garnish
- I prefer using a food processor to grate and slice my veggies. It makes making a big batch of coleslaw that much easier. But feel free to slice and grate your veggies however you like. 🙂
- In a large bowl, mix all the veggie ingredients. (Reserve the chives and lemon zest.)
- In a small bowl, whisk mayo, vinegar, mustard, honey, and herbs and spices. Add the lemon zest.
- Stir the dressing onto the coleslaw and top with chives.
- Serve and Enjoy!
Hugs & Health <3,