Tuesday, 7 January 2014

Spicy Mexican Coleslaw

What a day! Today started out like a normal day, hubby had to go to a meeting and I took the kids out to do a couple of errands with me. We were at the mall, had finished everything we needed to do and were heading back to the car to head home for some lunch. Everything was going well until we were walking past one of those travelators that come down from the upper carparks and a young teenage girls and her friend decided in their infinite wisdom to run down it as fast as they could. Our youngest was going past the bottom of the travelator at the same time as this girl was running down it, and the girl was going so fast that she couldn't stop a the bottom and ploughed straight into our unsuspecting little rascal. OMG!!! The girl landed right on top of our wee 2 year old and they both skidded across the floor in a tangled heap. I threw everything on the ground and sprinted over to where they had landed, grabbing my little rascal into a big hug. It all got really scary when, instead of screaming and crying like you always hope for, she just gasped for breath and then passed out for about 30 seconds or so. I was shaking so much I could hardly function, and at the same time screaming an endless tirade at the girl who bowled her down! A crowd of lovely people came to help out, and it was decided to call an ambulance just to get her checked out. Thankfully the story ends well, and although the wait for the ambulance was completely torturous with a little girl in my lap who was totally lethargic and wanting to go to sleep, once the ambulance crew arrived she started to perk up a little, and by the time they left they were happy for us to just get her checked out by a GP rather than be taken to Starship as she had basically returned to her usual cheeky self. She got the all clear from the GP and has been fine for the rest of the day. So so scary though!!! It is those moments when accidents like that happen that it makes you so aware of how quickly things can change.

On another note, and back to the topic for todays post, the other night we had a really yummy Spicy Mexican Coleslaw for dinner! I am trying to get the through the backlog of leftovers and dubious vegetables in the fridge left over from the festive season, and I seem to have an abundance of cabbage in the fridge. In the past I have not been a huge fan of coleslaw - I never liked the traditional style with the mayonnaise it always seemed a bit heavy and bland. I rediscovered coleslaw about 6 months ago after making a couple of the yummy ones out of the the Revive Cafe cookbooks, and have discovered that it is actually a really versatile salad which can take on any number of delicious flavors and is really easy to make. I often make a bit of a hybrid coleslaw and include roughly chopped lettuce, diced tomato and diced cucumber - and anyone who reads this blog regularly will have noticed a fair few variations on the humble coleslaw of late!

This most recent variation though is made with just a very simple vegetable selection, but the flavor is enhanced by the addition of a spicy mexican sauce which I adapted, based on what i had in the fridge, from a recipe in Dr Libby's latest cookbook (thanks to my darling cousin for my awesome Christmas present!).

Spicy Mexican Coleslaw

Gluten-free, grain-free, dairy-free, soy-free, sugar-free

1 cup red cabbage, finely shredded
1 cup green cabbage, finely shredded
2 tomatoes, diced
1 avocado, diced
2 carrots, grated
1/2 a cucumber, cut into small chunks

1/2 green chill, seeds removed (or left in if you love a real blast of heat!), and finely roughly chopped
1 green capsicum, seeds removed and roughly chopped
1/4 cup raw cashew nuts
1/3 cup coconut milk
juice of half a lime
salt and pepper to taste

1. Add all of the salad ingredients to a large bowl (red cabbage, green cabbage, tomato, avocado, carrot and cucumber)
2. In a food processor or small blender, add all of the ingredients for the sauce (chilli, capsicum, cashews, coconut milk, lime, salt and pepper). Blend until all ingredients are well combined and a fairly smooth sauce is formed. 
3. Pour the sauce in with the vegetables and mix well to combine. 

We had this with chicken drumsticks that were simply oven baked with a little cumin, coriander and paprika in keeping with the mexican theme, but you could serve this any way to you like. It would be great in fajitas or tacos, and I had it the next day for a delicious lunch just as it was.