Every now and then, I find myself thinking about how different my taste in food is today than it was five years ago. While my increasing health-consciousness as certainly played a large role in my shift in dietary preferences, I have also just become more open to different ingredients and flavors over the past few years. I used to be a terribly picky-eater, simply because I didn’t like the taste and textures of a lot of foods. Tomatoes were gross and oozy. Fish tasted funny. And eggs and I have only very recently become friends. It’s crazy to me to imagine not eating so many things now.
I’ve never been huge on condiments. I generally stick to the basics, Ketchup, BBQ sauce….and that’s about as far as that goes. Pre-made salad dressings, mustard, and other random things of the spreadable variety are no-gos. Topping off this “Hard No” list is mayonnaise. I mean, it’s kinda gross right? Like some mysteriously eggy, creamy substance that you slap on cold-cut sandwiches and use to combine random meat salad dishes. Ew.
I am here today, however, to officially declare my hatred of mayo as a thing of the past and it’s all thanks to PrimalKitchen and it’s amazing product. I first heard about PrimalKitchen Mayo through Instagram. I was initially only inclined to try it because PrimalKitchen is owned by none other than Mark Sisson, primal lifestyle guru and, more notably, Williams alum. After joining Thrive Market (which you should all do!) and seeing that they carried PrimalKitchen Mayo, I thought I’d buy a jar and give it a go-round. I used it last week to make this coleslaw and I’ve been shamelessly incorporating it into all of my meals since then.
So what’s so “primal” about PrimalKitchen mayo? The ingredients used to make this mayo are top-notch. While many commercial brands use yucky hydrogenated oils (i.e. soybean and canola) as the base for their mayo, PrimalKitchen uses avocado oil. First of all – yum. Second of all – yay healthy natural fats. In addition to avo oil, PKM uses organize cage-free eggs, organic vinegar, seas salt, and rosemary extract to produce a rich, creamy, flavorful spread that can quickly liven up any meal that you might dream up. No added sugar. No gross possessed stuff. No guilt. Just deliciousness.
So now I’ll share the recipe that has basically used up my entire jar of mayo (you can see from some of the photos that it’s almost empty, which makes me really sad). I’ve been coleslaw deprived for quite some time so I made two HUGE batches of this stuff. So easy to throw on the side of whatever I’m having for a good serving of veggies and healthy fats. Enjoy!
- 1/2 head green cabbage, shredded
- 1/2 head red cabbage, shredded
- 4 carrots
- 1 bunch green onions
- 1 C Primal Kitchen Mayo (or other mayo of choice)
- 1/4 C fresh lime juice (about 1-1 1/2 limes depending on size)
- 2 tsp ground cumin
- 1 tsp salt
- 1/4 tap cayenne pepper
- Shred the cabbage and carrots and thinly chop/slice the green onions. (I hate shredding carrots so I chopped mine up and pulsed them a few times in the food processor)
- Add all the shredded veggies to a large bowl.
- In a small bowl, combine the mayo with the spices and lime juice.
- Pour the mayo mixture into the bowl with the veggies and use a spatula to combine well.
- Serve immediately or refrigerate until use.
- I recommend letting this dish sit in the fridge from a couple of hours before eating. The flavors will meld together during this time to deliver a more flavorful punch at the end.
- I had some sun-dried tomatoes laying around and I threw them into the mix for my second batch. I recommend!