Cabbage slaw is one of our favorite staples to have on hand. We eat it with chips as a snack, on top of eggs, soup, or as a quick veggie side for dinner. It is one of the few ways I can get veggies into my kids and it is the secret to dressing up a simple meal when I'm too lazy to cook a bunch of sides. I make a big batch weekly and store it in the fridge.
While making it to taste is kind of annoying when you have no idea what it is supposed to taste like, it really is the best way to prepare this. Add all the ingredients and then adjust. If it is too tangy, add more coconut aminos. If it is too sweet, try more apple cider vinegar or lime juice. I don't always make this with broccoli stalks, but if I have them on hand, I shred them and toss them in. We use coconut aminos over soy sauce, due to allergies, and it makes a great soy substitute. Soy is saltier and not as sweet, so I'd recommend trying a good coconut aminos in this recipe. Liquid aminos is not the same thing and will leave you disappointed, but most stores carry a true coconut amino option. I prefer mine without salt, however if you purchase one with with salt, omit the added salt from the recipe.
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