Coleslaw is coleslaw… or at least that’s how I used to feel.
I have completely changed my mind after eating this gluten- and dairy-free twist of the Dutch-turned-American summer classic. This recipe has become a staple for my little catering company when we hit the road cooking for festivals because it’s a tried-and-true crowd pleaser. Mama Love Grub created it and now we’d like to share it with you!
Raw cabbage, sauerkraut, lime juice and cilantro… with a touch of agave, grapeseed oil, salt and pepper. Citrus Sweet & Sour Slaw is clean and good for the belly; it’s also the perfect compliment to anything BBQ-flavored like a pulled pork sandwich.
The bones of this dish come from a prolifically rewritten recipe from Cooking Light 2007, and then Mama Love Grub took it to a more conscious culinary space for those interested in alkalinizing their diets and keeping their guts happy by eating raw, gluten-free dishes like this one.
I tend to buy Bubbie’s Sauerkraut, which I’ve found at Sprouts and Whole Foods. They used to sell it at Smart and Final and Vons but have recently stopped (insert sad face here!) In my opinion, Bubbie’s is the tastiest and most sustainable product I’ve found. Other brands of sauerkraut (and pickles, too, for that matter) in the larger chain stores have this scary green hue, and that’s just not right!
As always, using locally sourced, organic produce is the healthiest and most sustainable route for this recipe. I will say, however, that buying pre-cut and packaged slaw mix drastically shortens prep time and it is extremely less expensive because organic cabbage is usually sold by the pound at a pretty price.
(Plus I broke my cheese grater and my hands grating/shredding multiple heads of dense, organic cabbage once. Not so fun.) So based on your budgets of money and time, act accordingly! Haa!