I’m kicking myself right now for not having posted this best ever and simple to make Naturally Sweetened Coleslaw recipe sooner (months ago to be more accurate).
Where do I start? This might be a long post, so get cozy as I pour my heart out to you. If you don’t have the time or the care, then press Jump To Recipe – no hard feelings :)
This past year has been a roller coaster of a ride; full of highs and lows. I started working more, which was great because I was doing my own thing and being in my element photographing restaurants, products, and meeting wonderful people along the way.
But working so much caused my other passion (blogging & sharing recipes with you) to take a back seat. I had no choice. It was either that or sacrifice my time with my kids.
So the job that I once couldn’t wait to do, suddenly became a chore; which we all know as soon as something you love feels like work, it no longer becomes something you look forward to doing.
Also, Mailchimp made the decision to delete more than half of my subscribers (you guys!!) because it was under the impression that I had bought your email addresses – which I have never done in all my years of blogging!!! ugh :|
My blog was gaining so much traffic and new subscribers each week which made me über happy; but because a few people had marked my emails as spam instead of simply unsubscribing (paraphrasing their email) and so their algorithm figured I was spamming which I’ve never done nor have I ever bought emails. What’s done is done and for lack of a better word, I got screwed.
To say that it sucked is an understatement. I was crushed and disheartened.
I slowly lost the motivation to post weekly, even though the amount of recipes I have to share didn’t stop; and I started focusing more on my photography work (which at the time was great because it helped to get my mind off of things).
I began questioning my reasoning for blogging (I still don’t make money from it like the majority of my fellow food bloggers); and if you only knew how long it takes to publish a single recipe, you’d wonder why I’ve been doing this for this long without pay either. :)
It’s time-consuming, labour-intensive, time away from the family, long hours often accompanied by not getting enough sleep, making sure the recipe is perfect to share (which you either get right the first time, or the 20th time), photographing the food so that it appeals to you the reader, re-photographing because I missed something and was only able to spot it while editing my pictures, writing the post and making sure that the information is cohesive and not boring, reviewing and re-writing until it sounds just right, wonder if anyone will comment or make my recipe and share their results, pray that it gets great traction, worrying about SEO stuff. etc. etc.
You get the idea. It’s physically and emotionally draining. And this is of course not including the fact that I have to feed my family multiple times a day. It can easily take a toll on anyone.
Fast track to the present day
Through talking to family and friends, I realized how much I’ve missed blogging and sharing recipes with all of you, I missed my me-time… blogging was the one thing I looked forward to doing for myself. More than going out, more than watching tv, more than sleep (sometimes!).
I decided that I was going to pick up where I left off and enjoy it again. And this time around, treat it like a business and not a past time. And really get into everything that’s involved in making No Dairy No Cry a true success.
Once I take these steps, I know this blog will go places :)
And now, the moment you’ve been waiting for … finally!
This naturally sweetened coleslaw recipe is so good, I’m 98.3% sure you’re going to become obsessed with cabbage. It’s a delicious salad that’s made using very simple ingredients that you all likely have in your pantry.
Coleslaw gets a bad rap and honestly, of course, why wouldn’t it. It’s a salad, yes, but it’s full of bad ingredients, specifically found in the dressing.
But it tastes so good, I hear ya!
That’s why this coleslaw is the-go to slaw from now on ;) As the name says, it’s naturally sweetened with honey! There’s no mayo, and no sugar. Just pure delicious sweet taste.
Every time I make this salad it doesn’t last. And you think it sounds like a lot when you read 10 cups total of cabbage but it wilts and you end up with a regular amount of salad for you and everyone else to enjoy.
Serve this salad as a side, as a topping on a burger, as a main for lunch. It’s a versatile salad that’s good just about any time of the day.
The reason why I use honey is because I love it. I love all its health benefits to the body and I love that it’s a natural sweetener that’s good for you. So I always try to use it whenever I can in any given recipe.
Also, did you know that honey is an alkaline food?!! I was so excited to learn this just recently. So for those of you who seek a more alkaline-based diet, honey is your best option as far as sweeteners go :)
Although I list an equal amount of red and green cabbage, feel free to use whatever you have more of at home. I like the different colors so that’s why I use both. Personally though, I find green cabbage to be a bit bitter, so I recommend you either do half and half or all purple/red!
I’ve also shredded my cabbage in every way – using my knife, a hand grater, and the food processor. I found the processor to be the quickest and fastest, although if you don’t have one (I just bought mine recently!), then using a knife is perfect. A bit more work but definitely doable.
I found that when I shred the cabbage with the grater, the colors bled so I ended up with a salad that looked more purple than a mix of green and purple. So that’s why using my knife was my preferred method.
Up to you in the end whatever you choose to do.
The important thing is you do it because this salad is going to be the perfect thing this summer. And obviously, anytime.
Thanks for patiently waiting for me to get going again! I’m so appreciative of your support and your engagement with me here and on my social media pages where you can find me posting on my stories daily! I share so much info about food, ingredients, how-tos, and other “life” things – make sure you join me here & here! xx
Naturally Sweetened Coleslaw
- 5 C red cabbage, finely chopped/shredded
- 5 C green cabbage, finely chopped/shredded
- 2 C carrots, shredded
- 1/3 C apple cider vinegar
- 1/3 C coconut milk, I used canned
- 1/4 C honey
- 3 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 Tsp sea salt
- In a large bowl, place the shredded cabbages and carrots. Set aside.
- In a blender, add all of the ingredients and whip on high speed until fully emulsified and dressing looks creamy.
- Pour the dressing over the salad and toss well until combined. Serve immediately or cover and store in the fridge until ready to serve.