I feel like I’m a bit overdue for a “healthy” post, especially since I consider healthy eating to be an important part of my life. Don’t get me wrong… I still love a raunchy slice of floppy, foldable cheese pizza or a piece of decadent chocolate mousse cake, but I try to consume those things in moderation by limiting them to the weekends. On weeknights I put more effort into restricting my calories and minding my intake of fat, carbs, protein, fiber, etc. I suppose one thing that is funny about this post is that this slaw was made as part of a labor day meal which consisted of spicy vegetarian sausages stuffed into hoagie rolls with tomato sauce and melted cheese and a side of cheddar dill mashed potatoes. Aaaand I didn’t even eat the slaw. Is it ok for me to admit that? I actually don’t like cole slaw at all, but that doesn’t stop me from making it for the people that do. I relied on my boyfriend and best friend to tell me whether or not this was a worthy Gouda Monster recipe and they both agreed it was a winner. Jah even whipped up another batch for himself one night and enjoyed it just as much the second time.
I used Veganaise when preparing this but you could certainly use any mayo that you prefer. Opting for a light mayonnaise will drop the calories to around 80 per serving. Of course you can always adjust the amount of heat by cutting back on the hot sauce. The creaminess of the mayo along with the sweetness of the carrots and apples cuts through some of the harshness of the spice, but people have vastly different tolerance levels for that sort of thing. If you’re concerned about it I would recommend adding the hot sauce little by little as it is always easy to add more, but once it’s in there you can’t take it out. Another substitution that would probably work fine is the use of cabbage in place of the baby bok choy. I opted for bok choy mostly because of its small size. We don’t use a lot of cabbage around here and I knew there would be a lot leftover that goes to waste. With the baby bok choy I was able to cut up almost the entire thing for the slaw and not worry about having anything leftover to wilt away in the fridge. Whatever you decide to do you’ll only be out about 10 minutes of your time for this super easy side.
- 1 granny smith apple, cut into matchsticks
- 1 cup shredded carrots
- 1 baby bok choy, julienned (I only used about 3/4 of it, leaving out the greenest part of the leaves so they wouldn’t get soggy)
- Juice from 1/2 of a lemon
- 2 tablespoons hot sauce
- 1 teaspoon English mustard
- 1 1/2 teaspoons white sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 4 tablespoons Veganaise (or other mayo of choice)
- Whisk together all of the ingredients for the dressing (everything but the veggies and apple) until creamy and smooth.
- Fold the carrots, bok choy, and granny smith apple into the dressing until well coated.