Tag Archives: coconut aminos

Paleo Asian Coleslaw

This Whole30 and Paleo Asian Coleslaw is a delicious and refreshing side dish to any meal that’s packed with all the healthy veggies. You’ll love the crunchy addition of toasted cashews as well!

Paleo Asian Coleslaw

I’m a huge coleslaw lover. Not only is it deliciously crunchy, refreshing, and perfect as a side to any meal, it’s one of those dishes that actually taste better on the 2nd or 3rd day so it’s great for making a giant batch of to eat throughout the week, especially when you are busy. Recently, I put a spin on my classic coleslaw recipe by using Asian flavors and ingredients, and I’m kinda obsessed with the result. This Paleo Asian Coleslaw turned out so fabulous that I know it’ll be on a weekly rotation in our house.

Paleo Asian Coleslaw Recipe

The textures and colors are so bold and vibrant with various vegetables, crunchy toasted cashews, and flavor packed dressing made with coconut aminos, fish sauce, sesame oil garlic, and ginger. This coleslaw, of course, is served as a side, but I’m not joking when I say that I’ve been eating 2-3 servings of this on its own in one sitting with a small portion of protein because it’s so dang delicious.

Paleo Asian Coleslaw

Paleo Asian Coleslaw

Best of all, this Paleo Asian Coleslaw comes together so quickly and easily that the hardest part is slicing the vegetables and toasting the cashews. The rest is just tossing everything together and letting the flavors combine and meld. It’s a delicious way to get in a ton of healthy nutrients in your meal with minimal effort!

#AsianSaladFeast Party

This recipe is coming to you as part of the #AsianSaladFeast link party to celebrate the first day of Spring, hosted by JinJoo of Kimchimari. There are around 15 of us participating, each sharing an Asian salad recipe that’s delicious, unique, and fun.

Here are the other bloggers’ creations who are taking part in this celebration:

Wok & Skillet’s Thai Larb Salad
Brunch-n-Bites’s Gado Gado Salad
Nut Free Wok’s Vietnamese Chicken and Rice Vermicelli Salad
What To Cook Today’s Urap (Salad with Spiced Grated Coconut Topping)
Healthy World Cuisine’s Authentic Thai Fish Salad
A Taste of Joy and Love’s Thai Seafood Salad (Yum Talay)
Kimchimari’s Tofu Salad with Iceberg Lettuce and Sweet Corn
Grits & Chopsticks’ Crunchy Thai Eggplant Salad
The Sasha Diaries’ Springtime Sushi Bowl
Love Is In My Tummy’s Burmese Gin Thoke (Ginger Salad)
Chopstick Chronicles’ Shabu Shabu Cold Noodle Salad
V for Veggy’s Japanese Potato Salad
Daily Cooking Quest’s Broccolini Sesame Dressing

Paleo Asian ColeslawPaleo Asian Coleslaw

Paleo Asian Coleslaw

Course: Salad
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
Servings: 8 servings
Calories: 204 kcal
Author: Jean Choi

This Whole30 and Paleo Asian Coleslaw is a delicious and refreshing side dish to any meal that's packed with all the healthy veggies. You'll love the crunchy addition of toasted cashews as well!

Print

Ingredients

  • 1 cup raw cashews
  • 1 medium head of cabbage
  • 1 red bell pepper thinly sliced
  • 1 carrot shredded or grated
  • 1 small onion thinly sliced
  • 2 green onions chopped
  • 1 tbsp toasted sesame seeds

Dressing

Instructions

  1. Heat a skillet over medium heat. 

  2. Add the cashews to the skillet and toast stirring for 2-3 minutes until they are golden brown and fragrant.

  3. Remove from heat and let the cashews cool, then chop roughly into smaller pieces. 

  4. Quarter the cabbage. Remove the core and thinly slice each quarter crosswise. 

  5. Combine cabbage, bell pepper, carrot, onion, green onions, and cashews in a large mixing bowl.

  6. Whisk together all the ingredients for the dressing. 

  7. Pour over the vegetables and mix together well until everything is coated in the dressing. 

  8. Let the coleslaw sit for 10 minutes or more in the refrigerator. The flavors will build more the longer it sits.

  9. Sprinkle with sesame seeds right before serving. 

Nutrition Facts
Paleo Asian Coleslaw
Amount Per Serving (1 serving)
Calories 204 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Sodium 758mg 32%
Potassium 375mg 11%
Total Carbohydrates 15g 5%
Dietary Fiber 4g 16%
Sugars 5g
Protein 5g 10%
Vitamin A 28.3%
Vitamin C 53.3%
Calcium 7.3%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Slow Cooker Korean Oxtail (Kkorijjim)

This fall-off-the bone Paleo Slow Cooker Korean Oxtail, or Kkorijjim in Korean, is so easy to make yet so incredibly flavorful and nutritious.

Paleo Slow Cooker Korean Oxtail (Kkorijjim)

I know the weather is warming up, but until it’s fully spring, I decided to bring you another super cozy and comforting dish I grew up on. This Paleo Slow Cooker Korean Oxtail, or Kkorijjim in Korean, is just a taste (pun intended) of the types of recipes you’ll find in my Korean Paleo cookbook and I think you’ll love this braised dish that is slightly salty and sweet at the same time.

While the traditional Korean oxtail recipe takes a bit more steps to make, using the slow cooker makes it so much simpler and easier with the same fall-off-the-bone results. If you’ve never cooked with oxtail before, don’t be intimidated! It’s the same as cooking with any other cuts, but the meat is quite tough so you need to cook it low and slow for a long time. Once it’s done, you’ll find that it’s so flavorful and delicious, and packed with all the beneficial collagen.

Paleo Slow Cooker Korean Oxtail (Kkorijjim) Paleo Slow Cooker Korean Oxtail (Kkorijjim)

What I also love about this recipe is that braising oxtail for a long time basically creates a bone broth liquid that’s extremely nutritious. If you end up with leftovers and you chill this Korean oxtail, you’ll find that the liquid gels up much like high quality bone broth does. Make sure to drink every last drop of it and not let all those nutrients go to waste, especially if you are using high quality grass-fed and pasture-raised meat which I highly recommend.

I guest posted this Paleo Slow Cooker Korean Oxtail (Kkorijjim) recipe on Lauren Geertsen’s blog, Empowered Sustenance, so go check it out there. I hope you love it as much as I do!:

CLICK HERE FOR THE RECIPE! Paleo Slow Cooker Korean Oxtail (Kkorijjim)

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Asian Meatloaf

Give a fun Asian twist to a classic comfort food dish with this gluten free and paleo Asian Meatloaf. It’s crazy easy to make yet so full of flavor!

Paleo Asian Meatloaf

Growing up in a Korean household, meatloaf wasn’t something we ate in our home. I somehow first learned about it in college, and I remember being completely grossed out at the concept. “It’s like a loaf of bread… but with meat??? Ew…” And then I tried it at a local restaurant in Brooklyn and it completely changed my mind. It was delicious, comforting, and packed with flavor, and it surprised me in the best way.

Ever since, I’ve been making various gluten free versions at home, especially when there are no protein sources other than ground meat in the fridge. This Paleo Asian Meatloaf recipe was inspired by ALL the Korean cooking I’ve been doing for the Korean Paleo Cookbook (finally available for pre-order!), and it’s one of my favorite versions yet!

Paleo Asian Meatloaf Paleo Asian Meatloaf

As with all meatloafs (meatloaves?), the instructions are super simple. Mix meat, binder (an egg, in this case), and veggies together and bake them in a delicious, flavorful ketchup base sauce. In this recipe, you’ll find that the sauce is heavy on the coconut aminos to bring out the umami Asian flavor and it actually goes surprisingly well with a bit of ketchup mixed in there.

If you end up having leftovers, take the slices of the meatloaf and pan fry them in a little bit of oil for a few minutes on both sides. This will create a slight char and moisten up the meat again and they’ll taste as good as new! So delicious with some veggies and rice on the side. It’s an easy weeknight dinner since most of the work is done in the oven so you can enjoy that time doing other more important things, and you’ll have a tasty, filling meal at the end of it.

Paleo Asian Meatloaf Paleo Asian Meatloaf

Paleo Asian Meatloaf

Course: Main Course
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 322 kcal
Author: Jean Choi

Give a fun Asian twist to a classic comfort food dish with this gluten free and paleo Asian Meatloaf. It's crazy easy to make yet so full of flavor!

Print

Ingredients

Meatloaf

  • 1.5 lb ground beef
  • 1 egg whisked
  • 1/2 medium onion chopped
  • 2 green onions chopped, plus more for garnish
  • 2 garlic cloves minced
  • 2 tbsp coconut aminos
  • 1 tbsp fish sauce
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper

"Soy" Glaze

Instructions

  1. Preheat oven to 350 degrees F. 

  2. Combine all ingredients for the meatloaf in a large bowl, and mix well.

  3. Transfer the mixture to a 9x5 loaf pan.

  4. Bake for 45 minutes.

  5. While the meatloaf is baking, stir together "soy" glaze ingredients in a small bowl.

  6. Once the meatloaf is done cooking, remove from the oven and carefully tilt it over the sink to pour out the juice that has cooked out of the meat. 

  7. Pour the glaze over the meat, spreading it out with a spatula, and bake in the oven for 10 more minutes. 

  8. Sprinkle with chopped green onions and let the meatloaf cool for 10 minutes before slicing them to serve. 

Nutrition Facts
Paleo Asian Meatloaf
Amount Per Serving (1 serving)
Calories 322 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 8g 40%
Cholesterol 107mg 36%
Sodium 728mg 30%
Potassium 358mg 10%
Total Carbohydrates 5g 2%
Sugars 1g
Protein 20g 40%
Vitamin A 1.9%
Vitamin C 2.1%
Calcium 3.1%
Iron 13.3%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.