This coleslaw comes together so quickly, provided you have a food processor. The result is crunchy, tart, a bit creamy and very fresh! One thing: this recipe calls for mayonnaise, but commercial mayo is made with industrial seed oils, the highly processed oils extracted from soybeans, corn, rapeseed (the source of canola oil), cottonseed, and safflower seeds.
How are industrial seed oils made and in what way are they potentially damaging to your health? After the seeds are gathered from the soy, corn, cotton, safflower, and rapeseed plants, the seeds are heated to extremely high temperatures. This causes the unsaturated fatty acids in the seeds to oxidize, creating byproducts that are harmful to human and animal health. The seeds are then processed with a petroleum-based solvent, such as hexane, to maximize the amount of oil extracted from them. Next, industrial seed oil manufacturers use chemicals to deodorize the oils, which have a very off-putting smell once extracted. The deodorization process produces trans fats, which are well known to be quite harmful to human health. Finally, more chemicals are added to improve the color of the industrial seed oils. Quite the process!
I found a few recipes for homemade mayonnaise online that I like. There’s a small-batch recipe for Paleo mayonnaise and then a version of Paleo mayonnaise that has a bit more of a substantial yield. I used very light olive oil in mine and actually used two eggs instead of the one that the smaller version called for because it became evident that I needed more protein to bind it together.
If you’re not in the mood to make your own mayo, check out great store-bought options like Primal Kitchen’s avocado oil mayonnaise (available offline at Whole Foods Market and Safeway in the San Francisco area).
- ½ cabbage
- 2 carrots (small)
- 4 stalks celery
- ¼ onion
- ¼ cup mayonnaise
- 1 tbsp orange juice or honey (if not Whole30)
- 2 tbsp apple cider vinegar
- 1 tbsp mustard powder
- 1 tsp black pepper
- ½ tsp celery salt
- In a food processor, finely shred the cabbage, carrots, celery, and onion, (working in batches if needed) then transfer to a large mixing bowl.
- In a small mixing bowl, combine onion, mayonnaise, orange juice, apple cider vinegar, mustard powder, black pepper and celery salt.
- Add to the shredded vegetables, combine thoroughly.
Well, macadamia oil. What about coconut oil? My “country slaw”, and I really live in the wild country, is made with a vinaigrette using sunflower or olive oil. That macadamia oil sounds good, though, with tuna fish and eggs. What say you?
Fresh Planet FlavorBalios
Never had macadamia nut oil… I used a very light olive oil for mine. I LOVE macadamia nuts (my favorite nuts) so I’m looking forward to trying it.