One of my favorite summer side dishes is cole slaw. A few summers ago, I began making this version by the Gluten-Free Goddess, and this was way before we ever went gluten-free. I had modified the original recipe, of course, but had lost my recipe card that listed my updated version. So this past week I revisited the recipe above, and tried to recall what I had done previously. I couldn’t. So I began experimenting again. When I experiment in the kitchen now, I ALWAYS keep a pad of paper and pencil taped to a cabinet above my work area. And those papers are now being filed into a notebook.

My newest version of this recipe is more of a Carolina Style dressing. It’s equal parts vinegar and sugar (in this case, honey), but I also added a little something different by using liquid aminos. Liquid aminos is a protein derived from NON-GMO soybeans that contain essential amino acids. If you have a soy allergy or do not like soy, you can simply leave it out or exchange for coconut amino acid. Doing this will make the recipe paleo compliant. Along with the liquid aminos, I also added fresh ginger, lime juice, and apple cider vinegar. I loved the taste of this dressing. I plan on making more and using it on salads, as well.

This cole slaw was quite easy to put together. You can either cut the cabbage yourself, or buy the coleslaw mix in the store and add extra ingredients to it. If you are going to be adventurous and do it all yourself, I’ve included a picture guide on how to do it.

This recipe calls for the ability to Julienne your carrots and apples. This technique can be difficult and even though I consider myself to be quite handy with a knife, I still have trouble with it. I remember taking a knife skills course and I was the only person in the class that cut themselves. I went for speed instead of accuracy. This is a mistake you don’t want to make once.

How to Julienne:

What would make this even easier is if you have a mandolin. This will help create uniformity in thickness.

VERY IMPORTANT TIP: if you plan on slicing any vegetable that is round by hand, like a carrot, make sure you slice of thin side of the vegetable. You want to have a flat side to lay on your cutting board to keep your vegetable from rocking side-to-side.

Last but not least, don’t forget to tuck the fingers that you want to keep.

Carolina-Style Cole Slaw Recipe
Serves 10, 1/2 c. Per serving

Cole Slaw Ingredients:
1/2 small red cabbage, cored and sliced thinly (about 3 cups)
1/2 small green cabbage, cored and slice thinly (about 3 cups)
2 large carrots, peeled, and julienned
1 large Organic Granny Smith apple, cored and julienned
1/4 cup golden raisins, chopped (you can use more for added sweetness)
Salt and pepper

** If using the bagged slaw, get 2 bags and add the rest of the ingredients and more carrots or red cabbage if you want.

Dressing Ingredients:
3 Tbsp flavorless oil (I used grapeseed oil)
3 Tbsp apple cider vinegar ( I love Braggs!)
3 Tbsp raw honey
1 1\2 tsp liquid aminos
The juice of one lime
A 1-inch chunk of fresh ginger, grated
Pinch of salt and pepper, to taste
**(Vegans can swap maple syrup or agave for the honey)

Directions:
1. In a small bowl, add all of the dressing ingredients, and mix until well incorporated and honey is dissolved. Check for taste here to make sure the flavors are balanced. Not too sweet, salty or sour. Adjust as needed and set aside.

2. Add all cut ingredients for the cole slaw into a large bowl and gently toss. Season the cole slaw with just a pinch of salt and pepper.

3. Pour dressing over cole slaw mix toss gently and serve immediately.

ENJOY!