Monday, May 4, 2015

Paleo Broccoli Slaw

         Spent all weekend visiting family near the coast and of course, indulging in all the yummy seafood and thick, creamy chowders! They weren't paleo, so don't go get your knickers in a twist, I already know! Ha. But like I said, there is nothing that beats the love of family and surrounding the table together sharing stories, insights, adventures, and of course your opinion on what you're eating. My family does not shy away from the last one. They will most definitely share their opinion with you about everything you make. My mom makes an amazing broccoli slaw and if you ask her (or my Dad, if mom is in the room) no one in the world can make it better!

       But, I took this challenge head on and decided to go toe-to-toe with my own mother on her infamous broccoli slaw. She made hers with: mayonnaise, brown sugar, cranberries (sweetened), raisins and some white vinegar.

      She'll probably never admit it in real life— but, I think I won. Don't you?


1/2 c. coconut oil, melted
zest of 1 lemon
juice of 1 lemon
3 tbs. apple cider vinegar
1 tbs. red wine vinegar
1 plum, diced small (with skin)
1 tsp. dry mustard
2 tsp. ground nutmeg
2 tsp. dijon mustard
juice of 1/2 fresh orange (3 tbs.)
2 tbs. maple syrup (or honey)
sea salt & black pepper

2 bags of 12 oz. broccoli slaw
3 tbs. pumpkin seeds (pepitas)

Yields ~ 12 servings (2 oz. each)

Directions:  Dice up the plum, leave skin on! In a small sauce pan, whisk together all ingredients (except the slaw... of course). Bring to boil on medium-high heat and set aside until cool. When cooled add to slaw. I like to stir with my clean hands to make sure it is mixed together nicely and all the slaw is coated evenly. Lastly, toss in the pumpkin seeds (pepitas) and place in fridge overnight.

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