I’ve been wanting to post this idea for weeks! Which is rare because I normally get an idea, make it, share it and then move on.
That’s right, I rarely make the same thing twice. It’s just how I’m wired. I love to constantly try new foods, cooking methods, spices, etc. Unfortunately, I married the most habitual man in the world who would literally be happy eating the same 2-3 things day in and day out. He’s not usually too happy with my experiments, but I like the challenge he presents. If he likes something I create then others probably will, because he doesn’t like much. lol.
He has tried this and even though he’s not a coleslaw kind of guy, he said it was good. I think I won him over with the spiciness. He does seem to enjoy more heat the older he gets.
The kids however, didn’t want to touch it with a 10-foot pole. It’s too spicy for them anyway. The 9-year-old did the tongue-out-water-NOW dance. I decided not to force the 3-year-old to try it.
Last week while I was at the beach — click here for some photos! — I made a double batch for myself. It was a great balance to all the junk I was eating on the boardwalk.
Which reminds me… WHY IS NJ PIZZA SO GOOD?!
Anyway, here’s what I did…
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tbsp honey (21g)
- 1 tbsp hot sauce (I used sriracha)
- 2 tbsp chia seeds (15g)
- Pinch of salt
- 1 bag coleslaw mix (~5 servings/~14oz)
- 1 oz cashews (optional — more on this in a bit)
In a large bowl add the vinegar, olive oil, honey, hot sauce, chia and salt to make the dressing.
(I picked up my first bottle of sriracha a couple of weeks ago and have fallen in love!
It’s been replacing ketchup for me on burgers and I’ve been using it with my eggs in the morning.)
Anyway, whisk the ingredients together.
Add the bag of slaw mix and toss it into the dressing using tongs.
Enjoy right away or, as with most slaws, let it sit so the flavors merge a bit more and the cabbage softens.
I like it both ways.
As for the optional cashews, while I was at the beach I decided to add a handful of chopped cashews and they made a great addition! The salty crunchiness really balanced the spicy salad.
I made this batch during the day and then served it with roasted salmon fillets, grilled zucchini, and sugar snap peas for dinner.
It was a fabulous, veggie-filled meal and I find the spiciness makes everything even more satisfying!
Here’s the nutritional info without the cashews as that’s how I normally make it. With the cashews it adds about 40 more calories a serving.
|Servings||Amt per Serving|
|4||Just over 1.5 cups|
|100||5g||4g||old: 2||new: 3|
P.S. I’m eating some of the leftovers right now. :)