This time of year brings back memories of growing up in Austria. As a missionary family we didn’t have a lot but occasionally my dad would grill hamburgers and corn-on-the-cob while my mom made coleslaw and us girls made homemade ice cream. I can still hear the sizzle of fat dripping onto the hot coals and smell the corn in its husk roasting on the grill. My sisters and I would take turns sitting on the ice cream maker to hold it still while one of us would crank the handle to make the ice cream.
Yum! I love coleslaw. And corn-on-the-cob. And hamburgers. And of course homemade ice cream. Three years ago when I found out I could no longer eat certain foods there was no way around it, I had to give up corn. But surely I could find a way to eat coleslaw and other comfort foods again. Thus began my journey of creating new recipes with something simple like gluten-free sugar-free coleslaw.
Yeah, “well maybe kinda sorta not” so simple, as my daughter Josha would say when she was little.
My family and I laugh over the first few creations …… or should I say tries. But eventually I came up with a gluten-free sugar-free recipe using red cabbage that tasted like coleslaw but aesthetically still seemed to be lacking something so I added sunflower seeds and blueberries. It has become one of my husband’s favorite dishes.
- 1 small red cabbage
- 1 cup grapeseed oil Vegenaise
- ¼ cup fresh lime juice
- 3 droppers full liquid stevia
- 4 tablespoons raw sunflower seeds
- 6 ounce carton fresh blueberries, rinsed
- Shred red cabbage in food processor using the shredding or grating attachment. Pull any large chunks out of shredded cabbage.
- In small bowl mix Vegenaise, lime juice and stevia.
- In large bowl mix red cabbage, liquid mixture and sunflower seeds together. Gently mix in blueberries.
- Cover and refrigerate for one hour. Stir before serving.