Ingredients
The Bulk
- Cabbage – One small, 3/4 large, whatever.
- Carrot – I don’t like carrot – use it for color, so typically a half – coarsely grated
- Cilantro – One bunch – big bunch, small bunch – all of it.
- Roasted Almonds – I microwave raw almonds from Costco on a plate – about 3 minutes. Probably 3/4 cup or so?
Coarse chop. - Onion – 1/2 or 3/4 red, yellow, white, or a bunch of green — use as you prefer to taste
- Pickled whatever – I make pickled cauliflower and cucumbers – chop them up.
The Dressing
You can massively make this your own … some people like more creamy (more mayo), some people more tart/vinegar-y — Mix it in a SEPARATE BOWL – that’s it. 1-1.5 cups of dressing in the bowl adequately covers 1 small > 1.5 medium cabbages — but it’s all whatever.
- Primal Avocado Mayo (I’m a mayo snob, use whatever works for you).
- Sesame oil — 2-3 tablespoons
- Vinegar — ALLLL the vinegar
- Rice vinegar (seasoned, sweetened or not): 1/4-1/2 cup?
- Apple cider Vinegar (same)
- Garlic – yes. Use either jarred, garlic powder, or whatevs. To taste. (I also add garlic scapes and/or scallions and/or shallots — just depends what onion/garlic vibe you want).
- Pepper – Lots of pepper.
- Salt – especially if your sauces don’t have salt
- Coconut Aminos: Use this for the bulk of the sweet – maybe 2-3T?
- Optional: Ginger powder, Chinese Five Spice – whatever.
- Sweetener: I use Erithrytol – make it as sweet as you want.
Instructions
Chop that shit. I like to eat my coleslaw with tablespoon-sized cutlery. So stuff is small. Do you.
Mix the dressing stuff separately and keep tasting. Try to fix it before you dump it into the bulk. If you like it. Pour it on. If you don’t, fix it.