It must be the Southerner in me, but every time I think ‘pulled meat’ (hee hee) I think ‘slaw’. This week, I made pulled beef as my big multi-meal protein, and was graced with some really nice cabbage and chard in this week’s CSA box.
Slaw it is, and what better kind than spicy?
Vegetarian, Vegan, Gluten-free, Paleo (swap aioli for strict)
Spicy Chard & Cabbage Slaw
1/2 small head cabbage
1/2 bunch rainbow chard
4 scallions
1 small bell pepper
2 cloves garlic
Fresh black pepper
For the dressing
2 Tbsp. mayo (I used Just Mayo, which is pretty great and not filled with a bunch of crap – it’s not strictly paleo (contains canola oil & tiny amounts of sugar & pea protein), but it is good and waaaaayyyy more convenient than my futile attempts at making aioli)
3 tsp. sriracha
2 Tbsp. lemon juice
2 Tbsp. water
2 pinches kosher salt
Core and shred the cabbage and add to a large bowl. Ribbon the chard and add. Thinly slice the scallions and add. Julienne the pepper and add. Mince the garlic and add. Toss with a few cracks black pepper.
In a smaller bowl, whisk together the mayo, sriracha, lemon juice, water and salt.
Drizzle the dressing over the slaw and toss with your hands to combine.
Serves 4 as a side or 2 as a bigass salad
Gastography 