I'm finally sharing a Paleo recipe! Ermahgerd!
Yeah, it's about time. I mean, I've only been talking about it non-stop for the past 2 months! I've also been documenting my Paleo journey on Instagram and have received a ton of requests to share some recipes. It makes me super happy to know that y'all are interested!!
But for those of you that want to run away, please don't! I'm going to be sharing Paleo desserts too! Hooray!
Anyhoo, let me tell you about this Asian Cabbage Salad. There's this restaurant chain in LA called California Chicken Cafe that has this super amazeballs cabbage salad. I was introduced to it during my first 30 days of Paleo and could immediately taste that it wasn't Paleo. The horror!
The dressing was definitely too sweet. Since it was so freaking good & I couldn't eat it, I named it "demon salad". I made it my life goal (yes, it was that serious) to make a Paleo version of demon salad.
And you guys. You. Guys.
This salad is bomb! I like it wayyyy better than the original cabbage salad. I make, like, 3 batches a week! (I wish I was joking.) We've been eating it with chicken, slow-cooker pulled pork, bacon, everything!
I know what you're thinking, and nooooooo it doesn't taste like "diet" food. You would never know that it's Paleo. I promise.
One huge secret to make the Asian dressing Paleo-friendly is using coconut aminos to replace the soy sauce. Coconut aminos tastes just like soy sauce, but it's soy-free and gluten-free. If you can't find it, another option is to use liquid aminos.
I really hope you give the salad a try. It's soooo amazing! You can make it as a mayonnaise-free cole slaw for barbecues or as a side dish to any type of protein. It's kind of the best salad ever.
Paleo Asian Cabbage Salad
serves 4-6
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Ingredients:
1/2 head of cabbage, shredded
1/2 head of red cabbage, shredded
3 green onions, chopped
3/4 cup slivered almonds
3 tablespoons roasted sesame seeds
1/4 cup sesame oil
1/4 cup PLUS 2 tablespoons apple cider vinegar
1/4 cup coconut aminos
1 teaspoon organic raw, wild honey
black pepper to taste
Directions:
In a large bowl, add the cabbages, green onions, and almonds. When adding the sesame seeds, slightly crush them between your fingertips (this releases more flavor). Mix everything together.
In a small bowl, whisk together the remaining ingredients. Pour over the salad and mix until the cabbage is well coated. Taste, and adjust seasonings as needed.
The salad can be enjoyed immediately, but I prefer to let it marinate in the fridge for a few hours before serving. It tastes even better the next day.
Enjoy!
Source: Sweet Peony Blog original recipe
I mean it. Best. Salad. Ever.
