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With Memorial Day around the corner, I have planned to share a couple of AIP-friendly recipes suitable for summer BBQs or gatherings. Today’s recipe is my take on a traditional coleslaw, using my coconut-based garlic “mayo” as a dressing. I like to “massage” my raw cabbage, like I do with kale, to break down the fibers a little bit and make it a little more pleasant to eat. If you want a crunchier texture, feel free to leave out this step. This is a great dish to bring to a summer potluck or BBQ – just bring some meat for the grill and you are all set!
- For the dressing:
- ½ cup coconut concentrate, warmed in a bowl of hot water
- ½ cup warm filtered water
- ⅓ cup extra-virgin olive oil
- 2 tablespoons apple-cider vinegar
- ½ lemon, juiced
- 3-4 cloves raw garlic
- ¼ teaspoon salt
- For the salad:
- ½ head purple cabbage, shredded
- ½ head green cabbage, shredded
- Salt, to taste
- ½ red onion, sliced thinly
- ½ pound jicama, peeled and sliced thinly
- 1 handful parsley, finely chopped
- Place the coconut concentrate, warm water, olive oil, garlic cloves and salt in a blender and blend on high for a minute or two, until the sauce thickens. If it is too thick, add warm water a tablespoon at a time until it reaches the desired consistency. Set aside.
- Place the cabbage in a large bowl and lightly sprinkle with salt. Massage cabbage for a few minutes with your hands, until some of the tough fibers break down a little bit.
- Add the red onion, jicama, and parsley and toss with dressing. Serve immediately - if you store leftovers in the fridge, be forewarned that the dressing hardens a bit and you might want to bring back to room temperature before serving.