A coleslaw without MAYO.
Raise your hand if you grew up with coleslaw but cannot even stand the taste or the bellyache from mayonnaise.
And let me tell you, this is the new 2017 coleslaw. Forget that 1980 junk that you were served back in the day. Goodness Mom, how did I not die from eating that? That’s another story for another time. For now, let’s focus on the freshness and fabulousness of this coleslaw that won’t leave you bloated. Real food, really good ingredients and lots of antioxidants in here.
Come on in my kitchen, I’ve got an anti-inflammatory coleslaw with your name on it!
Okay let’s start with what’s in here.
Fresh Basil (smells soooooooooooooo good).
Yep. That’s it.
A little bit of oil and tahini and lemon juice and you’ve got yourself a millennial coleslaw.
If you raised your hand above for eating coleslaw in the 80’s, I’m sorry, because it was probably awful and super inflammatory. Not to worry. Even if you are stuck in the 80’s and still making your 80’s coleslaw, there is HOPE.
Just scoot down to the recipe below and get cookin’.
p.s. This coleslaw tastes so much better when you’re eating it with people you love. Invite over your family and have some summer F-U-N.
And when you’re food shopping, try your best to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- 2 large sweet potatoes scrubbed and cleaned
- 4 large beets scrubbed and cleaned
- 2 tsp. plus 2 Tbsp. extra-virgin olive oil or avocado oil, divided
- 1 head flat dinosaur kale ends trimmed and thinly sliced
- 1 head green cabbage thinly sliced
- 2 Tbsp. almonds raw
- 1 tsp. sesame seeds
- 1 tsp. lemon zest
- 1 scallion thinly sliced
- 2 Tbsp. fresh basil finely chopped
- 1/3 cup well stirred tahini sesame seed paste
- Juice of 2 large lemons
- 3 Tbsp. filtered water
- Sea salt and freshly ground pepper to taste
Preheat the oven to 400 degrees F. Prepare two large rimmed baking sheets with parchment paper.
Rub the sweet potatoes with 2 tsp. of the oil using your hands to coat the entire surface. Then, use a fork to poke holes in the sweet potatoes and place them on one of the large rimmed baking sheets. Bake the sweet potatoes for 45 minutes or until very tender.
Rub the for beets with 1 Tbsp. of oil to coat the surface and place the beets on the remaining prepared baking sheet. Roast for 50-60 minutes or until the beets are very tender.
In a large bowl, massage the kale with the olive oil until the kale is very tender and turns a dark green color.
Remove the sweet potatoes and beets from the oven. Set aside to cool for 10 minutes and gently remove and discard the skin for both. Slice the beets into quarters and scoop out the sweet potato flesh.
Meanwhile, in a large bowl or on a large platter, combine the cabbage, massaged kale, roasted beets, sweet potato flesh, almonds, sesame seeds, lemon zest, scallion and basil.
In a small bowl, whisk or mix the tahini, lemon juice, sea salt and pepper until well combined and drizzle over the cabbage mixture. Season to taste with sea salt and pepper and serve immediately.