I have spoken about this before…inspiration for recipes can come from the most random places sometimes. This was actually my first time ever making coleslaw of any kind, in my whole entire life! While strolling the streets in the beaches this weekend, I decided to pop into one of my fav stores…it is called STACK. While perusing all the kitchen gadgets and home decor items, I spotted this julienne slicer, made by the German company Borner.
Owning their mandolin slicer already, I knew that I needed to have this bad boy! This product is a real beaut…$ 15, well spent. Okay, so back to the inspiration. Basically it came from the photo on the julienne slicer’s box. It was showing a lovely pile of carrots and cucumber, looking so thinly sliced and fresh. That’s where the recipe started and then I pretty much winged it from there!
On the way home, I ran into the grocery store and picked up those two items, along with some red cabbage, celery, lemons, limes and fresh dill and parsley. Not gonna lie, this recipe was a bit of an ‘eyeballer’, so to speak. Please don’t hate, (as I know this can be somewhat irritating, especially to those ‘Type A’ peeps out there), but that’s usually how I roll in the kitchen! I didn’t really measure as a was tossing things together. However, having said that, I will try to be as accurate as I can, when I explain below.
I knew we were going to chef up some homemade Paleo wings and wild boar wrapped sweet potato wedges for dins…so I thought that this would be a delicious side to go along with both of those. Full recipes for those two dishes coming very soon as well!
Moral of the story: 1 – Don’t over-think your recipes. Be open to trying new foods, and the creations will come to you (perhaps even from a box). 2 – Spruce up your kitchen with a new tool or gadget. Makes prepping/cooking more fun and usually acts as a huge time saver too!
- 1 large english cucumber
- 3 medium carrots
- ¼ head of read cabbage (used the julienne slicer with this as well...kinda messy, but still worked well)
- 1-2 stalks of celery (optional) - I actually forget to throw this in, but am sure it would be great!
- 1 lemon - juice freshly squeezed
- 1 lime - juice freshly squeezed and some grated zest as well
- handful of fresh parsley - finely chopped
- handful of fresh dill - finely chopped
- good quality olive oil - add, stir and taste test as you go along (sorry, don't know the exact amount here)
- dash of sea salt and ground pepper
- cut all the veggies using the julienne slicer and mix together in a medium sized bowl
- squeeze in the lemon and lime juice, along with some zest
- add in the freshly chopped herbs (can choose different ones - cilantro would be yummy too)
- drizzle with olive oil
- sprinkle with some salt and pepper
- mix well to make sure it is all coated in the citrus dressing
- allow to cool in the fridge before serving