One of the easiest ways to make sure you stick to your healthy eating plans is to have food prepped and ready to go. Then, when you need a meal, and you can't be arsed, you won't trip up.
For me, premade coleslaw is one of my favourite prep options. Getting out the food processor, and making all those dirty dishes, just for one meal is off putting. And cutting everything by hand is a drag. So, this way, you make a mess once, and have the basis for meals all week. Here's how I use my bulk coleslaw during the week:
- Mostly, it is useful as the basis for lunch.
- Sometimes I use it, undressed, as filling for summer rolls.
- Or as an ingredient in a stir fry.
- When I am too knackered to cook, a perfect 10 minute dinner is:
- a potato or kumara baked in the microwave
- cut open and doused with Hummus
- topped with coleslaw dressed in Golden Coleslaw Dressing - no oil.
Epic! How do you use coleslaw? Let me know on Instagram @abundantlyclear.nz
Prepare the vegetables.
Cabbage: Remove any old outer leaves. Cut the core out. Cut into pieces that will fit into the mouth of your food processor.
Celery: Cut off the root end of the stalk. Leave the leaves on for now.
Spring onions: Remove outer layers of the onion if they are old. Cut off the roots.
Carrots: Cut off the tops.
Using the slicing blade in the food processor, cut up the cabbage, celery & spring onions. Depending on the size of the bowl in your food processor, you may need to break this down into steps.
Arrange the cut up vegetables into storage containers. I use two large containers. Layer the vegetables so that each vegetable is evenly distributed across the container. That way, it will be easy to grab out a small amount and get the right combination of vegetables.
Change the blade in the food processor to the grater. Grate the carrots. Add them as the top layer in the containers. Store the coleslaw in the fridge. It will last 4-5 days.
When using the food processor to slice the celery and spring onions, it is tempting to cut off the unwanted part before you get started. However, leaving the leaves on the celery and the greener parts of the spring onions, means you can hold onto them while they are slicing. This helps with keeping them upright, so they slice correctly. Stop slicing once you get down to the part you would normally cut off, then pull out the unwanted part and discard it.
Ingredients
Directions
Prepare the vegetables.
Cabbage: Remove any old outer leaves. Cut the core out. Cut into pieces that will fit into the mouth of your food processor.
Celery: Cut off the root end of the stalk. Leave the leaves on for now.
Spring onions: Remove outer layers of the onion if they are old. Cut off the roots.
Carrots: Cut off the tops.
Using the slicing blade in the food processor, cut up the cabbage, celery & spring onions. Depending on the size of the bowl in your food processor, you may need to break this down into steps.
Arrange the cut up vegetables into storage containers. I use two large containers. Layer the vegetables so that each vegetable is evenly distributed across the container. That way, it will be easy to grab out a small amount and get the right combination of vegetables.
Change the blade in the food processor to the grater. Grate the carrots. Add them as the top layer in the containers. Store the coleslaw in the fridge. It will last 4-5 days.
When using the food processor to slice the celery and spring onions, it is tempting to cut off the unwanted part before you get started. However, leaving the leaves on the celery and the greener parts of the spring onions, means you can hold onto them while they are slicing. This helps with keeping them upright, so they slice correctly. Stop slicing once you get down to the part you would normally cut off, then pull out the unwanted part and discard it.
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