This recipe for Paleo Apple Curry Slaw is great for picnics or parties because it can be made in advance. I usually like my slaws to be crunchy, so I make my sauce early and then add A to B right before I serve, but this recipe is great because it is still crunchy if you make it the day before. Amazing! If you don’t buy organic (or if your organic options are better than mine), you can buy the coleslaw/broccoli slaw mix and cut out even more time too!
Well, I’m not going to lie, we went out this past weekend and spent some money on new bowls and plates to shoot our stuff on, so get ready for some color! I always get so excited to buy kitchen things…guess I’m easy to please, but I love it. We went to the thrift stores and found all sorts of gems, from little spoons, to bright cups. So cool! And I can’t wait to roll out the new pics! Can you tell we’re preppy for something big?? I know I’m excited…but back to recipes.
Paleo Apple Curry Slaw
2/3 cup Coconut Milk
2 Tbsp Green Curry Paste
2 tsp Lemongrass
½ tsp Yellow Madras Curry Powder
1 Tbsp raw Honey
1 Tbsp Lime Juice
½ tsp Coarse Sea Salt
½ tsp fresh Ginger
2 tsp Coconut Vinegar
1 cup Gala Apples
1 ½ cup Green Cabbage
1 cup shredded Carrots
1 cup Broccoli Slaw*
½ cup Red Cabbage
¼ cup Roasted Sunflower Seeds
* Broccoli slaw is sold in many grocery stores, but few have it organic. If you want to go organic (and we always recommend it), buy the whole broccoli, cut off the florets to save for later, then shred the stems. Waste not, want not!
Combine the coconut milk, green curry paste, lemongrass, yellow curry powder, honey, lime juice, sea salt, ginger and coconut vinegar in a bowl big enough for all ingredients and mix until incorporated.
Peel and cut the apples into matchsticks. We want everything to blend, so even sizes are best.
Next, add the red and green cabbages, carrots, broccoli slaw and apples to the coconut milk mixture.
Garnish with sunflower seeds and serve cold.
This recipe is Vegan.