Fish Fillet and Braised Fennel | by Sonia! The Healthy Foodie

Loaded Coleslaw

Author Sonia! The Healthy Foodie


For the salad

  • ½ medium red cabbage cored (about 500g)
  • ½ large rutabaga peeled (about 400g)
  • ½ large head cauliflower outer leaves removed (about 400g)
  • 2 carrots peel on, cleaned, ends removed
  • ½ large chayote peel on
  • ¼ large red onion

For the vinaigrette

  • The juice of 1 lime
  • 3 cloves garlic finely chopped
  • 1 medium jalapeno pepper seeded, finely chopped
  • ¼ cup apple cider vinegar
  • ¼ cup pure coconut water
  • 2 tbsp Pommery Meaux mustard*
  • 3 tbsp fresh ginger chopped
  • ½ tsp Himalayan or fine sea salt
  • ½ tsp freshly cracked black pepper


  • To make the salad, simply cut all of your vegetables into chunks of a size that is manageable by your food processor. Throw the veggies, one variety at a time, into the bowl of your food processor equipped with a standard “S” blade and process on pulse until they’ve reached the desired consistency. You’re looking for fine gravel or VERY coarse sand. (appetizing, I know!)
  • Transfer all the veggies to a large mixing bowl and set aside.
  • In a small food processor, add all the ingredients for the vinaigrette and pour that slowly over the reserved salad. Delicately mix it in until well combined.
  • Place the salad in the refrigerator for at least 4 hours to allow for vegetables to wilt a little bit and flavors to fully develop.
  • This salad will keep for 3-4 days in an airtight container.


*You can also use Dijon, Whole Grain or any other type of mustard, just make sure it’s sugar, alcohol and sulfite free if you want to stay Whole30 compliant.