April 18, 2014

Tangy Marinated Slaw, No-Mayo (Paleo, Autoimmune, Whole30)


Cabbage has always been one of those vegetables that I have tried to learn to love many different times. But no matter what I do with it, even trying the undoubtedly delicious (for most) World's Best Braised Cabbage from Nom Nom Paleo, it's just not my favorite thing. Yet, over St. Patrick's Day weekend, I found myself with five, maybe six, heads of cabbage. I'm a sucker for a deal and at 39 cents a pound, I may have gone just a little overboard. Just a little. Don't worry, I only hoard cabbage (and avocados).

 Tangy Marinated Slaw, No-Mayo (Paleo, Autoimmune, Whole30)
Although my original plan was Homemade Sauerkraut Take 3, I decided against it. (I'm really loving the Bubbies brand and it's just so convenient!) So what was I going to do with all that cabbage? Luckily the week before, my sister had tipped me off to a recipe she found, a remake of the marinated slaw from Zoe's Kitchen.  (Zoe's is a restaurant located along the east coast and southern states.)  I've never enjoyed mayo-based slaw (though I love mayo for other uses), but after trying this Greek-style vinegar slaw, I was hooked. Armed with five heads of cabbage, my mission to make my own version had begun (I used one cabbage for stir-fry, one of the few ways I will eat it).

My sister wanted to make sure she got credit for this one. So...this recipe is inspired by Zoe's Kitchen, adapted from The World According to Eggface, and was discovered and eaten by my lovely sister.

Tangy Marinated Slaw, No-Mayo (Paleo, Autoimmune, Whole30)

Okay, here we go. This is so easy to play around with and make it your own. I've added both red onions and scallions. I've made with carrots and without (I'm usually too lazy to add them). I don't do well with conventional dairy, but I was lucky enough to find an imported feta made from goat's and sheep's milk, so I definitely tried it with the feta. If you don't have the dried herbs, try a tsp or so of an Italian or Greek blend of herbs. Whatever adjustments you make, it's all good. Just make it and eat it. It goes quick. :)

Couple of quick notes:
  •  I usually make this with green cabbage for mild taste. I like to replace about 1/2 cup of the green with red cabbage for a bit of color as seen in pics. Napa cabbage will work in this recipe as well.
  • You can finely shred the cabbage with a knife or shredder. I prefer a very thin, angel hair-like shred for this and I do this with a knife. Sometimes it ends up somewhat thicker, but that's okay. I use a process similar to this video..
  • Sensitive to vinegar? Switch a tbsp of vinegar for olive oil or just add a little more olive oil. This is tangy, but I tested it on several people and everyone agreed that it was just enough vinegar (one person did prefer 5 tbsp, instead of the 4). You can even add a touch of honey if you'd like.  Please adjust to taste. For a softer slaw (this has a little crunch), increase the oil/vinegar.

Tangy Marinated Slaw (Copycat Zoe's Kitchen Marinated Slaw)
serves 4  *I'd suggest at least doubling if making for a party or event.
printable recipe 

What you need:
Tangy Marinated Slaw, No-Mayo (Paleo, Autoimmune, Whole30)

4 packed cups finely shredded green cabbage* (1 small/med head)
6-8 scallions/green onions, diced (or 1/4 large red onion, thinly sliced)
1 carrot, julienned or shredded (optional)
1/4 cup flat-leaf parsley, finely chopped
2 tbsp extra virgin olive oil (more if desired)
4 tbsp red wine vinegar (or to taste, use 5 for very tangy slaw)
1/2 tsp lemon zest (may leave out or substitute with 1 tbsp juice)
1/4 tsp garlic powder (or 1 garlic clove, finely minced)
1/2 tsp dried oregano (I get bulk herbs here)
1/2 tsp dried basil
1/8 tsp dried thyme or marjoram (optional)
1/2 - 1 tsp salt (to taste, I like 1 tsp)
1/8 tsp pepper (Omit for AIP)

Optional additions:
1/3 cup crumbled feta *not Whole30 or AIP
small pinch (about 1/16 tsp) celery seed *not AIP
2-4 sliced bacon, cooked then crumbled

How to make:

Combine all chopped and shredded vegetables in a large mixing bowl (go with larger than you think). In a Pyrex cup or other dish, whisk together oil, vinegar, zest, spices, and herbs. Add dressing to cabbage mixture and toss until mixed very well. Add optional feta. Mix again. cover, and refrigerate for at least an hour, then adjust seasonings if needed. Marinate overnight for stronger flavors and softer slaw (though this slaw does stay somewhat crunchy). Mix again before serving. Add optional crumbled bacon, either mixed in or crumbled on top.

Storage: Covered in airtight container in the refrigerator. Best within 3 days, but should last about 5-6 days, though this depends on how fresh your cabbage was to begin with.
 

Tangy Marinated Slaw, No-Mayo (Paleo, Autoimmune, Whole30)

Question:  
What's your favorite kind of slaw?


Shared at: Gluten Free Wednesdays, Natural Living Monday, Thank Goodness It's Monday, Natural Family Friday, Fight Back Fridays, Allergy-free Wednesday, Paleo AIP Recipe Roundtable,

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2 comments:

  1. Tessa@ Tessa the Domestic DivaApril 21, 2014 at 3:10 PM

    Looks like a perfect fresh side, I love the addition of the lemon zest! I will be featruing your salad this week on AFW, thanks for sharing it with us!

    ReplyDelete
  2. Livin' the Crunchy LifeApril 23, 2014 at 11:51 AM

    Thanks so much, Tessa! I love lemon zest in practically everything. :)

    ReplyDelete

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