Okay I know I always say it's “my favorite” when I find a new cookbook, but is anyone else sort of obsessed with good cookbooks?
Not long ago I shared a recipe from my friend, Katie's Wellness Mama cookbook called, Chicken Piccata. (Another favorite I've made three times now from that book is the sweet potato crusted egg casserole — that stuff is SO good.)
Her book is great because even though we're not grain or dairy-free around here, I love using these types of recipes often, as a way to switch things up more (other nights we might do meatless meals), and doing this always helps me get more veggies on our table. (Which I serve with plenty of pastured animal fats, of course, so all the nutrients in the vegetables can be properly absorbed and utilized. Yes, these fats are GOOD for you.)
So when a friend brought this Napa slaw to a potluck and told me that every recipe she's tried in the Whole30 Cookbook has been mouth-watering, I decided to get another cookbook.
I'm so glad I did
I knew from my month on the Whole30 diet (see why I did it and how it really went at that link) that these would also be grain and dairy-free recipes, but honestly I was surprised at HOW delicious everything is that we've tried. Like Katie's recipes, the flavors in each recipe just POP in your mouth.
My other favorite recipe in the Whole30 cookbook, besides the Napa salad I'm sharing today, is the Bistro Breakfast Salad. I'm quite proud of how closely my own picture looked to the one in the book, and yep that's bacon you see, plus greens and runny eggs and the most delicious mustard vinaigrette EVER:
ANOTHER really cool thing about these recipes…
Know what else you'll like? These recipes are included on the Real Plans meal planning program, along with several other options now for any type of food diet you might be on. (If you know someone on a special diet or who struggles with getting real food on the table, please share this post with them!) When you sign up just click to add the extra recipes that fit your eating style or from the bloggers you like. (Yes, I need to ask about getting my recipes on there at some point!)
Whole 30 Napa Slaw Recipe
I crave this Napa slaw, that's how good it is, and we've made it a dozen times or more already. My friend who told me about it makes a huge batch weekly and takes it with her for lunch every day. All the veggies along with the cilantro give it such a fresh flavor, and the light dressing is delicious, but mild enough that the taste of all the veggies can shine through.
Whole 30 Napa Slaw Recipe
Yield 4 servings
“A sharp chef’s knife is the only tool you need to transform an assortment of fresh vegetables into this tasty Asian-style Napa slaw studded with crunchy cashews. It goes equally well with grilled chicken, fish, or steak."
- 4 cups shredded napa cabbage
- 1 cup sugar snap peas, sliced crosswise
- 1 small red bell pepper, seeded and cut into bite-size strips
- ¼ cup sliced green onions
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon rice vinegar
- 2 teaspoons coconut aminos
- 1 teaspoon toasted sesame oil
- ¼ teaspoon salt
- ⅛ teaspoon red pepper flakes
- 3 Tablespoons extra-virgin olive oil
- ¼ cup chopped cashews (my note: use crispy cashews to unlock even more nutrition in the nuts, I do this sometimes but not always.)
In a large bowl, toss the cabbage, peas, bell pepper, green onions, and cilantro to combine. In a small bowl, whisk together the vinegar, coconut aminos, sesame oil, salt, and red pepper flakes. While whisking, drizzle in the olive oil to emulsify. Pour the dressing over the cabbage mixture and toss to coat. Sprinkle with the cashews.
Did you make a real food recipe?
After you try it, come back and let me know if you loved this Whole30 Napa slaw recipe as much as I do!
Watch how I make it here:
More you might like:
- Crescent Roll Pizza Pinwheels + Tasty Variations: Bacon Spinach Pinwheels & Mushroom Parmesan Pinwheels
Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo credit: Brent Herrig