Coleslaw is another one of those things that I enjoy when eating out but have never thought to make myself. I had some pretty good slaw a few weeks ago on Father’s Day, when I was cheating on the candida diet. The slaw was from our local BBQ restaurant, Cubbies and it came with my meal. I don’t really think about slaw until I think about eating pork but I don’t eat pork much so the thought does not come up too often. I will tell that if you happen to catch me at a BBQ place 99% or the time I will be ordering a pulled barbecue pork sandwich with my side of slaw.
I am trying to be good this holiday weekend so traditional slaw is out. I do however really have a taste for barbecue pork ribs this 4th of July weekend and thought that some yeast free coleslaw would be in order. I found a really easy recipe for coleslaw on About.com:Southern Food and I immediately swung into action to make it candida diet friendly. The slaw came out excellent and I am very excited about eating this with my ribs tomorrow. I did use apple cider vinegar in this recipe which is tolerated by many on the candida diet, but if this is a concern for you simply substitute the apple cider vinegar with lemon juice.
Yeast Free Coleslaw Ingredients
6 cups shredded cabbage
1 carrot, shredded
2/3 yeast free mayonnaise
2 tablespoons apple cider vinegar or lemon juice
2 tablespoons canola oil
3 packets sweet leaf stevia
1/4 teaspoon sea salt, or more to taste
Yeast Free Coleslaw Directions
Toss cabbage in a large bowl with the carrots
In a separate bowl, whisk together all remaining ingredients
Pour the mayonnaise mixture over the cabbage and carrots and mix thoroughly
Refrigerate before serving
Recipe adapted from Basic Coleslaw Recipe by Diane Rattray on About.com Southern Food
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