There is nothing like the feeling of growing your own food and then enjoying the fruits of your labour. One of the things that my dad and I have in common is gardening. His mum, my grandma who just turned 100 years has been gardening all her life and she passed her green thumb onto the both of us. But I will say this gardening is hard work and patience.
Over the years that we have been gardening, we’ve harvested pounds of fresh veggies and bunches of fresh herbs. We’ve grown tomatoes, basil, lettuce, cucumbers, okras and so much more. This year we tried our hand at cabbage. Both red and green.
Cabbage is something that takes a little while, (about 3 months) before it’s ready to harvest and eat. So when we were finally able to pick our cabbage the questing was what to make with it. Especially since it was free from pesticides and tasted phenomenal in its raw state. That’s when we decided on coleslaw. Simple, delicious and a great way to make our cabbage shine.
I love coleslaw! Serve me some with Pelau, a burger, with Tacos or BBQ and I’m in a happy place. Tangy and creamy is my favorite way to enjoy it, and we’ve created a version that’s just that and healthy too, using xylitol instead of sugar and apple cider vinegar to make sure it’s gluten free.
- ½ cup mayonnaise
- 1 tablespoon milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon grated onion
- 1 tablespoons Chinese celery finely chopped
- 2 teaspoons coconut sugar
- ¼ teaspoon salt
- Pinch of pepper
- 3 cups finely shredded green cabbage
- 1 cup finely shredded red cabbage
- 1 cup finely shredded carrot
- In a bowl combine the mayonnaise, milk, apple cider, onion, coconut sugar, salt, celery and a pinch of pepper. whisk unil combined.
- Add the shredded cabbages and carrot to the mayonnaise mixture and toss until well coated. Cover and chill before serving.