I love trying new produce! This recipe calls for bok choy. Like me, you’re probably wondering what the heck bok choy is and where would you even find it. Well, it’s probably hiding in the grocery store right there beside cabbage. It is a dark green leafy vegetable that resembles Romaine lettuce on top and a large celery on the bottom. The entire vegetable is edible and delicious from leaf to stem.

When you think of slaw, I’m sure you think of cabbage soaked in mayonnaise. Not this slaw, it is coated in tasty and nutritious sunflower seed butter sauce. If you want to mix things up, throw this in your dinner rotation…you won’t be sorry! As always, I apologize for the poor quality phone picture! I’m waiting on someone to donate a nice camera!

Creamy Beef Slaw
Adapted from Paleo in PDX

For the beef slaw:

1 Tbsp coconut oil
1 onion, chopped
3 cloves garlic, minced (or 1.5 tsp minced)
1 lb grass-fed ground beef
2 heads of baby bok choy, chopped
1 12 oz bag of broccoli slaw (find this in the produce section)
Handful raw sunflower seeds, shelled
Sea salt and pepper to taste

Directions:

Melt coconut oil in a large pan over medium heat.  Add onions and garlic and saute. Add the ground beef and sprinkle with sea salt and pepper, breaking up as it is browning.
Once the meat is cooked through, add the chopped baby bok choy and stir. Then, add the broccoli slaw and toss.
Next, add the sauce (recipe below) and stir well until all is coated. Cook for another 2-3 minutes or until mixture is heated through. Garnish with sunflower seeds.

For the sauce:

4 Tbsp  sunflower seed butter
3 Tbsp liquid aminos (or gluten-free tamari/soy sauce)
2 Tbsp rice vinegar
2 tsp ground ginger
1/4 tsp ground mustard powder
1/4 tsp raw honey

In a small mixing bowl, combine all ingredients and whisk together until smooth. Taste and adjust flavor, as desired.