In our upcoming book, Real Life Paleo, you’ll find a ton of familiar flavors that will either help you transition to a paleo lifestyle, or keep your favorites in the rotation. One of these was a creamy ranch dressing that will fulfill your desire for a carrot stick dip and remind you of that blue nacho chip bag. My philosophy when it comes to food has always been that someone had to make it with ingredients first before someone came up with a way to make it in a factory.
So fresh off making that ranch dressing, we happened to need to make a side dish for a party we were going to. Why not use those ranch flavors with this cabbage we have and make something special?
What really makes this dish interesting and not just your typical coleslaw is the inclusion of broccoli as well as cabbage. We recommend trying to find broccoli slaw already packaged at the grocery store. And try not to go too light on the herbs here. I know it’s a lot, but it makes it better that just a plain mayo slaw.
- 2 bags, shredded cabbage*
- 2 bags, broccoli slaw*
- 3/4 C mayonnaise
- 1/2 C plain coconut milk yogurt (Spunky Coconut recipe here) or sour cream
- 1/2 C cashews, roughly chopped
- 1/2 C dried cranberries
- 2 Tbsp fresh dill, chopped
- 1 Tbsp fresh chives, thinly sliced
- 1 Tbsp fresh parsley, chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 Tbsp salt
- 1 tsp black pepper
- In a large bowl, toss together ingredients until well combined.
*We used bagged pre-prepped veggies to make our lives easier. If you'd like to shred your own we are unsure of the exact amount, but estimate that this is approximately one small head of green cabbage and 1 cup each of red cabbage, carrots, and broccoli, shredded.
Just so you're aware, this is a drier coleslaw, which allow the veggies and flavors to pop. Many people prefer a more wet coleslaw, if so you'll want to double the non-veggie ingredients (more dressing) that you see here. Feel free to make it to taste!