Today’s recipe comes to us courtesy of Sarah Dochow, health coach for Marie on Team Gratitude. Sarah will share healthy gluten free recipes with us every 4th Friday of the month through November. You can also find more gluten free recipes here.
We’re celebrating summer by joining in on The Great Big Gluten Free Barbecue, hosted by Mary Fran Wiley at Frannycakes. Check out her blog today to see all the other bloggers joining in with recipes.
I can’t pinpoint exactly when my love affair with coleslaw began, but it has gradually become an obsession over the past year. I didn’t always love this tangy, crunchy, creamy, sweet salad, but I’m glad I gave it another try. As with many recipes I try, I like to add new ingredients to increase the nutrition and flavor of the dish. This coleslaw recipe is no exception. I’ve added a rather unusual ingredient for coleslaw: arame seaweed. If you aren’t used to seaweed, you might be turning up your nose right now. But I urge you to give it a chance. Its saltiness and unique flavor create a coleslaw that is not only delicious, but provides healthy minerals as well. I love to take this salad to potluck gatherings. It also makes a great lunch with some chickpeas thrown in or with roasted chicken on the side.
Coleslaw is not a dish that you can just whip up in 15 minutes. That being said, it is rather easy. You just need to give the cabbage a little time to sweat to prevent ending up with soggy coleslaw. I used a mixture of both green and purple cabbage in my coleslaw because I like the way it looks. Of course, I always end up with extra cabbage which I then use to make sauerkraut. You can prepare your sauerkraut while waiting for the cabbage to sweat for your coleslaw.
Creamy Coleslaw with Arame Print-Me
An original recipe by Sarah Dochow of Nurture Nutrition
2 pounds cabbage, green or purple (or both)
1 1/2 teaspoons sea salt
2 teaspoons honey
1/4 cup apple cider vinegar (if you use raw, you’ll add probiotics to your salad!)
1/3 cup diced red onion
1/4 cup dried arame seaweed
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon caraway seeds
1/4 teaspoon black pepper
2 carrots, grated
- Cut your cabbage right down the middle. Make a V-shaped notch in the center to remove the hard, white core. Take the cabbage that is left and cut it into quarters. Turn it on its side and chop into 1/8 inch strips. Add the salt to your cabbage and mix. Put your salted cabbage in a colander and put the colander on a plate. Put a bowl on top of the cabbage and put some cans in it for weight. Allow the cabbage to sweat for about an hour.
- Meanwhile, whisk the honey and apple cider together, and add the diced red onion to it. Allow to sit while the cabbage is resting. This helps take away some of the pungency from the red onion.
- Next, take your dried seaweed and soak it in cool water for 15 minutes. Drain and set aside.
- Mix the mayonnaise, mustard, caraway seeds, and black pepper together and set aside.
- Once the cabbage is ready, squeeze out extra moisture with your hands and put in a large bowl. Add the carrots, marinated onions, rehydrated seaweed, and mayonnaise mixture to the bowl and stir well. Store in the refrigerator.