A few weeks ago, I made a batch of mojo criollo (a citrus-garlic Cuban marinade/dressing) to use with a beef tongue. I ended up making a bigger batch than I should have just for the meat, so I brainstormed a bit for how to use up the leftovers. I had a nice red cabbage in the fridge, so it didn't take long for my brain to jump to using it as the dressing for coleslaw.
I am not a fan of mayonnaise (not even homemade), so it's always been hard for me to find a good slaw that I can eat and enjoy, as most people use mayonnaise in theirs. So, I was really excited at how great this recipe turned out!
I just finished reading The Wahls Protocol and, while I knew about her recommended 9 cups of colorful vegetables and fruits each day, I'm taking it more to heart now. She also recommends eating a variety of both raw and cooked foods.
Before I started my leaky gut healing journey, I had some trouble eating raw vegetables, especially crucifers like cabbage. But, now that I'm doing SO much better, I can enjoy dishes like this without any GI tract discomfort.
This dish is a great recipe if you are following the Wahls protocol, as it is a very tasty way to help you reach both the goal of eating 9 cups of colorful or sulfur-rich veggies and for eating raw, enzyme-rich vegetables.
Red Cabbage Health Benefits
I've written before about the amazing health benefits of cruciferous vegetables like cabbage. They are well-known for their chemopreventive (anti-cancer) effects as well as being a great source of antioxidants. World's Healthiest Foods also has a great evidence-based article all about crucifers that I recommend you read. Here's a quote from that article about red cabbage in particular:
This recipe makes a GREAT picnic food. In fact, I made a big batch of it the other weekend and took it on a road trip down to Key West. I also made a big batch of my Reina Pepiada (avocado chicken salad) and Perfect Paleo Crackers and brought along some Sa Mai plantain chips (which are cooked in locally-sourced red palm oil). It was awesome to stop along the way and have a tailgate picnic lunch right on the water!
This slaw stood up well to living in a cooler on ice for 2 days, and I think it would also be great to take camping. And,of course, it is a great side dish to bring to cookouts and BBQs this summer. Non-paleo guests will love this recipe, too!
I am also currently reading and cooking from the Autoimmune Paleo Cookbook by Mickey Trescott. One of the first recipes I wanted to try from it was the Cherry BBQ sauce. I put it on top of crispy oven-baked chicken thighs and had a big ol' side of this slaw with them. That was my Memorial Day "cookout" food, and boy was it delicious! If you haven't checked out Mickey's book yet, I highly recommend you do! There's nothing better than being able to pick up a cookbook and know that you can eat 100% of the recipes inside. And this cookbook is FULL of amazing, delicious recipes!
This recipe packs a lot of flavor with just a few ingredients and is a great option if you are egg-free or simply just don't like the flavor of mayonnaise-based coleslaw like me. Feel free to adjust the ingredients to suit your tastes, too! I hope you enjoy it as much as I do :)
Zesty Red Cabbage Coleslaw with Mojo Criollo Dressing
Mojo Criollo sauce makes an excellent egg-free, autoimmune paleo dressing for a zesty red cabbage coleslaw.
Prep time: 10 minutes
Cook time: n/a
Total time: 10 minutes
- 4 cups red cabbage, shredded (about 1 lb)
- 1 cup carrots, peeled and shredded (about 3 large carrots)
- 1/3 cup cilantro, minced (about 1/2 a bunch)
- 1 shallot, minced
- 1/2 cup mojo criollo dressing (made WITH olive oil)
- Make mojo criollo dressing. NOTE: you may wish to start with 1 clove of garlic and add more to taste since you are using it raw in this recipe.
- Rinse outside of cabbage and remove any outer leaves that are wilted or discolored. Cut in half and then quarters and remove the tough inner core.
- Cut a cabbage quarter into thin strips with a sharp knife. Then, cut strips into shorter pieces by cutting crosswise. Chop again until you have fine shreds. For a great pictoral tutorial, click here.
- Peel and shred your carrots. This is the peeler that I use and love. It can even take the skin off of delicate fruits like tomatoes! I used a cheese grater to shred my carrots.
- Mince shallot and cilantro and all all your veggies to a big bowl and mix to combine.
- Pour in mojo criollo dressing. You can start by adding 1/4 cup and add more to taste.
- You can serve immediately, but the texture and flavor will improve if you let it sit in the fridge for about 30-60 minutes before eating. Enjoy!
Recommended Tools and Ingredients
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This is the best peeler I've ever used -- comfortable and very effective!