Whether you’re paleo, Whole30, vegan, AIP, or just hungry, this easy Spicy Curtido Coleslaw will be a delicious addition to your meal!
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A tasty meal… I mean side.
I don’t always serve side dishes as a main course, but when I do, the natives rejoice. I don’t know what it is about pigging out on mashed potatoes or a big ol’ platter of hummus and veggies that makes them happy. But it does.
The other day when I was in a bind for lunch (since I’d forgotten to meal plan – ahem) my kids gathered around me and announced that we should have “snacky” things. Which is what they say when they just want to eat side dishes. I immediately thought of this spicy cordito coleslaw and began chopping away.
A side of all trades.
With only a few ingredients, most of which happen to be veggies, this tasty side dish is easy to fit into most any lifestyle. Paleo, gluten-free, Whole30, vegan, AIP, full GAPS… it’s a real-food accompaniment that you’ll be sure to love. My family sure loved it!
When I set the bowl on the lunch table my husband’s eyes lighted up immediately.
“Is this for lunch?” He asked.
“Praise the Lord!” was his reply.
Latin American Paleo Cooking
Admittedly, I’ve never tried much Latin American cooking. As authentic as I’ve gotten is the Colombian arepas my friend Damaris taught me how to make yeeeeears ago when I could eat corn. And the most delicious is of course Mexican chocolate cake or Mexican hot cocoa. Both of which probably aren’t Mexican at all… but anyway, they’re delicious. Of course none of those recipes are paleo, just plain ol’ gluten-free. So since I’m living the grain-free lifestyle now, I can’t enjoy them anymore.
From family dinners to desserts, this book is full of gorgeous recipes that are all completely paleo (minus one that uses rice) and even AIP-compliant! I can’t wait to fill my belly with Pinchos de Pollo (marinated grilled chicken kebabs), Pupusas con Chicharrón o “Queso” (Stuffed “corn” tortillas), and the delicious sounding Pastel de Tres “Leches” (cake soaked in three “milks”). And my 6 year old son has been begging me to make the Empanadas ever since he saw the photo in Amanda’s cookbook.
According to Amanda, this spicy cordito coleslaw is traditionally pared with the Paleo/AIP compliant pupusas mentioned above, which are found on page 63 of the book. And even though I haven’t made them yet, I’m 100% certain a little meat-filled hand pie with a coconut flour crust would go uh-mazingly with this easy side dish.
But even if you don’t get around to making the pupuses, this coleslaw is delicious served as a side or condiment to just about anything. Or even served as the main dish… 😉
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Spicy Curtido Coleslaw
- 1 small head green cabbage, sliced very thinly or grated
- 4 carrots, grated
- 1 medium onion, thinly sliced and cut about 1″ long
- 2 fresh jalapeño peppers, diced and seeded (omit for AIP)
- 1 to 2 cloves garlic, minced
- 2 t. fine Himalayan salt
- 2 t. dried oregano
- 1/2 c. filtered water
- 1/2 c. apple cider vinegar
In a large, nonreactive bowl, combine all the ingredients and stir well.
Place it in the fridge for 15 minutes before serving. The flavors will continue to develop as it sits.
Serve as a (ahem) main dish, or a side along Pupusas con Chicharrón o “Queso” (page 63 of the cookbook).
Store in an airtight container in the fridge for up to 3 to 4 days.
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