Tangy Cabbage Salad

Thanksgiving is all about traditions in my house. We have staple dishes that I just expect to devour when the holiday season rolls around. Wild rice casserole, sweet potato casserole, turkey with stuffing, gravy and cranberry sauce, and pumpkin pie with whipping cream. If it’s a really good year we’ll get some homemade perogies with bacon and sour cream in there too!

One of the ways I like to balance the abundance of starches and delicious fats that are being served up, is with some outstanding veggie side dishes. My goal is to load up on turkey and veggies, and then sample the other traditional dishes I enjoy so much. This approach allows me some freedom with my holiday meal, but doesn’t leave me feeling over stuffed, derailed and sluggish for the rest of the night.

The thing I like about macro tracking is that there is never a time when food is off limits to me. No one food is inherently bad. I can enjoy any food, anytime of the year. So when the holidays roll around, my mindset isn’t that of a restricted dieter….”I need to eat the whole pie because if I don’t, I won’t have any pie for another year!!!!” When you think about it that way, it’s ridiculous. But so many people approach the holidays with that mentality.

Make a change this year. Eat mindfully, enjoy the foods you eat, think about who made them, where they come from and how they are nourishing your body. Don’t feel guilty about a piece if pie, or a glass of wine. And eat your veggies!!!


-1 bag of coleslaw, pre-chopped and washed

-3 green onions, chopped

-1/2 cup of peanuts

-1/2 cup of peanut butter or 2 tbsp of PB2

-1/4 cup of stevia

-2 cloves of minced garlic

-2 tbsp of lit soy sauce

-2 tbsp of rice vinegar

-2 tbsp of lime juice

-1 tbsp of vegetable oil

-1 tsp of sesame oil

-1 tsp of sriacha


Whisk all of your ingredients together in a small bowl, except for you veggies. Once the dressing is ready, pour over your cabbage slaw and mix until coated. Top with green onions and peanuts.



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