Mexican Purple Coleslaw

I don’t know about you, but I’m not a fan of soggy creamy coleslaw. I’m picky about my cabbage since I’m not personally a huge fan. A light crisp coleslaw, especially with cilantro, yum! And of course, I have to make it pretty. If I can buy the purple cabbage and use that instead of the everyday green cabbage, it just makes it that much more appealing and fun! To me it seems to be a little more richer and earthier in flavor than your regular green head of cabbage.

Some of the numbers between the two are pretty interesting

  • Red cabbage has 85% of the daily vitamin C, while green cabbage only has 47%.
  • Red cabbage contains 10% more vitamin A than green.
  • Red cabbage has double the amount of iron than green cabbage.
  • And with any fruit or vegetable – the deeper the color, the more antioxidants. Red cabbage is higher in antioxidants than green!

Green cabbage is still a healthy choice, but red definitely has it’s benefits too! I say go for the deeper flavor and color anytime you can.

Red Cabbage
  • High in Vitamin C
  • Anti-Inflammatory
  • High in Vitamin K for Bone Health
  • High in Antioxidants

I’ve used this recipe as a side dish or as a topping on shrimp tacos. For my tacos I marinated chopped hearts of palm in spices and toasted them on the skillet instead of the shrimp. Whatever you want to use this with, it’s light and adds a crunch! No sogginess here.

Mexican Purple Coleslaw

  • Servings: 6 servings
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Ingredients

  • 1/2 head of purple cabbage
  • 1 cup shredded carrots
  • 1/2 cup cilantro
  • 1 clove garlic
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1 tbsp agave or honey
  • 1 tsp cumin
  • 1 tsp or more chipotle chili powder, optional for spice
  • 1 tbsp olive oil
  • Salt and Pepper to taste

Directions

  1. Mix together the shredded cabbage, carrots, cilantro, and garlic in a medium mixing bowl.
  2. In a small bowl, mix together the orange juice, lime juice, agave or honey, cumin, and olive oil to make the dressing.
  3. Combine the vegetables and the dressing. Add salt and pepper if desired. Serve immediately. Or put in fridge for a few hours to get cold before serving.

Nutritional Information

59 calories | 2.5 g fat | < 0.5 g polyunsaturated | 1.7 g monounsaturated | < 0.5 g saturated | 0 g trans | 0 mg cholesterol | 27 mg sodium | 9.4 g carbohydrates | 1.7 g fiber | 5.3 g sugar | 1 g protein | 159% Vitamin A | 47% Vitamin C | 30% Vitamin K

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Frozen Avocado Key Lime Pie

I’ve always enjoyed key lime pie, but with the sweetened condensed milk and the eggs and so on, it was hard to make it dairy free and plant based. I posted about trying to use the coconut sweetened condensed milk by Nature’s Charm and trying to find the right science to make it firm. It wasn’t the coconut sweetened condense milk, it was me. Here’s the post if you want to see my Key Lime Pie Fail.

At the end I do post my recipe that finally worked! So if you still want a good fattening creamy key lime pie that is dairy and egg free, it’s on that link. And it was delicious.

Dairy Free and Egg Free Key Lime Pie

HOWEVER – I wanted to share a healthier recipe that I’ve made. The original recipe is from The Salty Tomato. Lauren has some great flexitarian recipes! When it gets hot outside, I start thinking of this pie and it’s so simple. I also decided to make cupcake size portions for it so you can just get out one serving from the freezer. It’s basically avocados, key lime juice, agave, and a little bit of coconut oil to help keep it firm. The crust is originally graham cracker crust – which is my favorite – but this is a nutrition blog, so less of the graham crackers and butter, and more of the dates and pecans/walnuts.

Keep in mind – this is pretty much all fat. Healthy fats. But still fat. That’s why I like making the cupcake-size portions so that I don’t go overboard and I can stay “on track” with my goals.

  • Healthy fats
  • No processed sugar
  • Delicious
  • Easily Gluten-Free

 

Good Fats

Let’s talk about healthy fats for a minute while we’re on the subject. Good fats usually come from vegetables, nuts, seeds, and fish. They are unsaturated fats. There are two types of unsaturated fats – polyunsaturated (think omega 3 & 6) and monounsaturated (think olive oil). So when you see those on the bottom of my recipes, those are good fats.

  • Easily digested and used for energy
  • Build cell membranes
  • Creates the covering over our nerves
  • Needed for muscle movement
  • Breaks down inflammation
  • Helps with blot clotting
  • Reduces harmful cholesterol and triglycerides

On top of that, the good thing about this recipe – you are getting those fats along with keeping the original fruit or nut that it came from so the fiber and other nutrients are there as well. Just remember although it’s healthy for you, it doesn’t mean you can indulge and eat the whole recipe. Trust me I’ve tried. I don’t think it’s even possible with how rich these things are. Then if you add my Dairy Free Whipped Cream on top… you’re done!

Raw Avocado Key Lime Pie

  • Servings: 12 small cupcake size servings
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Ingredients

  • 2 ripe avocados, peeled and pitted
  • 1/2 cup key lime juice
  • 1/4 cup agave or honey
  • 1 tbsp coconut oil
  • 1 tsp lime zest
  • 1 1/2 cup pecans or walnuts
  • 1/2 cup dates
  • 1 tsp vanilla extract
  • pinch of salt

Directions

  1. Prepare a medium size muffin tin, either lining it with parchment paper or taking a small amount of coconut oil and rubbing the insides.
  2. Take the pecans or walnuts, dates, vanilla, and small amount of salt. Blend in a food processor until slightly chunky but combined and you can press together. ***If you are like me and don’t want to drag another piece of equipment out: Take a gallon size bag and with a heavy rolling pin (I have a marble one) crush the nuts as finely as you can. Take the dates and chop into the smallest pieces you can. Add those to the bag with the vanilla and salt. Smash and roll the rolling pin over it until all is combined. It should look crumbly, but will stick together if you mold it.
  3. Take about a large tablespoon of the nut and date mixture and add to the bottoms of the cupcake molds. Press down hard. Spread evenly until all of the mixture is used.
  4. In a blender, blend the avocados, key lime juice, agave or honey, coconut oil and lime zest until smooth.
  5. Take about 1 1/2-2 large spoonfuls of the avocado mixture and place on top of the nut mixture in the cupcake tin. Freeze for at least 2 hours or overnight. Allow to sit at room temperature for 10 minutes before eating.

Nutritional Information

Per 1 Cupcake Size Serving

182 calories | 15 g total fat | 3 g polyunsaturated fat | 8 g monounsaturated fat | 2.5 g saturated fat | 0 g trans fats| 0 mg cholesterol | 3 mg sodium | 2 g protein | 13 g carbohydrates | 4 g fiber | 8 g sugar