“From what I can tell, the recipe for a taco salad is pretty simple: Dump eight tacos into an edible bowl “
This summer I have done quite a bit of reading. One book was, The Third Plate by a well known chef named Dan Barber. He talks about both the history and the future of food in America. Today, the average American spends 33 minutes a day preparing food. That’s 11 minutes per meal. Which is probably how long it takes Jim Gaffigan to dump eight tacos into an edible bowl and call it taco salad. Dan Barber says, “We didn’t become a nation of pre-cooked eaters so much as we became a nation of eaters who don’t cook.”
We are getting ready to go back into a very busy school year and it often feels like I only have eleven minutes to prepare dinner. To save time many of our dinners are fixed in a crock pot or Instant Pot. It requires some preparation the morning of, but I get such a sense of satisfaction when I make a crockpot meal in the morning. It’s like saying YUM all day long.
In my view extra time in the kitchen spent preparing a healthy meal is so much more satisfying than opting for takeout. Food writer Michael Pollan says, “For is there any practice less selfish, any labor less alienated, any time less wasted, than preparing something delicious and nourishing for people you love?” I hope to add many more versatile and simple meals on the blog to inspire you to spend a little extra time in the kitchen to prepare healthy meals for those you love.
Here in Southern California, fish tacos and cabbage slaw go hand in hand. In case you aren’t craving fish tacos, this sriracha cabbage slaw recipe is still very versatile, with a little kick and a lot of flavor. It’s delicious as slaw on top of tacos, and perfect for leftover taco salad the next day. (For my favorite gluten free tortilla brand, see the inspiration section below.) You can serve the slaw by itself at a BBQ party or make it with this amazing pulled pork recipe. I have even eaten it for breakfast with a fried egg on top.
I hope your Taco Tuesday is a little more festive now with this recipe. Please follow me on Instagram and tag #remedyhealthandwellness in your Sriracha cabbage slaw creations.
Paleo/Keto Sriracha Cabbage Slaw
1/3 cup + 1 TBS Avocado oil mayo
1 tsp Apple cider vinegar
1 tsp Raw honey
1/2 tsp Black pepper
1 tsp Dijon Mustard
2 tsp Sriracha ( I use Trader Joe’s, but see below how to make your own)
Dash Fish sauce (optional)
Fresh squeezed lime juice to taste
3 -4 cups organic mix of carrots, purple cabbage, and cabbage (or chop up your own)
- Combine all dressing ingredients (except the fresh cabbage mix) into a bowl and stir by hand until well incorporated
- Place the cabbage slaw mix into a separate bowl
- Pour the dressing over the cabbage slaw and stir until combined
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