As of late, our blog posts have been focused on training principles and correcting common mistakes people make while training. In the spirit of proper recovery habits, we thought we’d take a ‘de-load week’ content wise and provide you with an absolutely delicious coleslaw recipe.
A longtime client of ours recently made a professional change and is now working for Primal Kitchen, the brainchild of author and blogger Mark Sisson. Mark’s been writing at Mark’sDailyApple.com since a few months after the internet was created — ie. he’s a wealth of knowledge in the diet and exercise sector. When I caught wind that Mark was starting a food company focused on “bringing uncompromisingly delicious, high quality, nutrient dense sauces and dressings to kitchens everywhere” I couldn’t be more excited to try their company staple: Mayonnaise. We’ve mentioned it in previous posts, but products that add flavor and oomph to dishes (ie. mayo) are notoriously sneakily high in calories (important for those concerned with weight loss), and infamously comprised of poor ingredients (important for those concerned with food quality).
Primal Kitchen’s Mayonnaise is made with avocado oil versus the conventional canola oil, other seed, or olive oils. While not all oils are created equal, avocado oil rises to the occasion with a strong fatty acid profile (similar to olive oil), but without the high heat processing that risks short shelf life and increased rancidity (often the issue with canola and other seed/vegetable oils). Furthermore, this mayo tastes delicious! Using real eggs and egg yokes, along with sea salt and vinegar, I couldn’t be more gushy and fanboy for this food product. Available at most retailers in the area (St. Paul / Minneapolis Minnesota), you can also purchase Primal Kitchen’s Mayonnaise online.
Enough with the product hocking, let’s get to the recipe (we are not supported by Primal Kitchen, but shoot me an email if you want us to be Mark!) Creamy yet tangy, salty yet sweet, smooth yet crunchy, good coleslaw is the epitome of a culinary contradiction. Forget sandwiches, when I first got my hands on a jar of Primal Kitchen’s Mayo I wanted to make coleslaw. Fully understanding that everyone and their mama has a version they enjoy, I’ve concocted an easy variation, staying true to the aforementioned taste tenets. Without further adieu,
Primal Kitchen Mayonnaise Coleslaw | Paleo, Primal, Gluten Free Friendly
6 cups Cabbage, shredded (approx. 1 medium head)
3 cups Red Cabbage, shredded (approx. ½ medium head)
1 cup Carrots, shredded or peeled long
1 12oz jar Primal Kitchen’s Mayonnaise
2 tsp Stone Ground Dijon Mustard (or your favorite flavorful mustard)
1 tsp Ground Mustard
1 tsp Celery Seed
1 tsp Kosher Salt
• Either using a food processor or kitchen grater, shred your cabbage and carrots. If using a food processor make sure you don’t over pulse!
• Place the shredded vegetables in a refrigerator-ready bowl or tupperware with a lid.
• Measure out remaining ingredients and pour into bowl on top of shredded veggies.
• Combine the liquid and dry ingredients until well-mixed, then taste test your slaw, adding seasonings per your personal palate.
• Chill or serve immediately. Coleslaw will last 3-5 days in the refrigerator.
Serve with Pulled Pork, Po’ Boys, Seafood dishes, or take it to the workplace for a lunch add-on or afternoon snack before the gym!
– Written by Taylor Gish