Chunky Mexican Coleslaw
This Chunky Mexican Coleslaw calls for coarsely-chopped cabbage, fresh cilantro, and a dressing made with a healthier mayo, fresh avocado, jalapeno, and lime juice. It's delicious!
Internetting (a verb, at least for today and at least for the sake of this post) can be hard, sometimes. Being a blogger on the internet even has it's own unique twists and turns. I want to start off by saying that I am pinch-me-grateful for this job. PINCH ME grateful! Truly. When I started this business in 2011, I had hopes and I had dreams, but I didn't have expectations. I'd dawn my best Pocahontas attitude and go where the wind blew me. The wind has blown me all over creation. Sometimes it feels like a “strap me to the nearest pipe” tornado and other times it's such a subtle breeze, I'm left praying for more clear direction.
The real-real here is that I'm doing my best. There isn't a template out there that I'm fearlessly following, I'm just making this up as I go. I don't answer to a traditional boss and I don't subscribe to any proven plan. The recipes on this blog, the content on my podcast, the brands I support, the programs I run, the business decisions I make, the photos I share, and the words I write are all direct-from my bleeding (mostly sensitive) heart.
Most content creators, like bloggers, vloggers, ploggers (I made that one up), will arrive at an impasse in their blog-to-business journey. They know that if they want to keep creating MORE amazing (free) content for their readers, they'll have to give it more time. Giving their blog more time means that they must leave their day job. Leaving their day job means that they have to either win the lottery or find a way to monetize their blog (because, bills). Monetizing their blog is tricky territory because all of a sudden you're introducing something new into the equation: the reality that this is a business and someone has to pay for it. In most businesses, consumers pay. This is true when we enjoy a meal at a restaurant, this true when we go to the doctor, this is true when we build a house, and it's true when we receive tax advice. Blogs ARE different, though. They are. What was free before will always be free (like recipes, podcasts, and the grand majority of any content I create).
SO, if the majority of my work is free, how on earth do I monetize it? How do I make this business work? There are two options: work with behind-the-scenes affiliate partners or sell a product. The first option is the route 99% of bloggers choose and it's for good reason. This route costs the reader nothing! It may show up as a few ads on a website, it may show up in a “if you're going to purchase X product that I recommended, please do so through my link,” and it may show up in a new form of affiliate technology (think #liketoknowit). So while this route may cause what you're consuming to look different, it actually costs the reader no extra dollars. That is awesome.
The second option requires creating, perfecting, and then selling a product. This is what I did with my Fed & Fit book and this is what I've done with my Fed & Fit Project Online. I took the content that you enjoy most, made it 10,000 times better, and introduced it to the market. In theme with our real-real conversation, I want you to know that this route is expensive, cumbersome, and really difficult for most to get right off the bat. I've poured every penny of revenue (thus far) back into my business so that I can keep making these (+ new) products better, so that they can serve you better.
I'm writing all of this because I feel like it's the virtual, blinking in and out of existence, pink elephant in the room. If you come across a full-time blogger, know that they're doing their best to make their business work without upsetting you. They're doing their best to walk the tightrope of monetization in a landscape where free content is expected. If you know of these bloggers and you enjoy their work, know that you CAN support them. Click on their affiliate links, visit their website, and if you want to buy a pair of shoes that they've posted on Instagram, use the @liketoknow.it app to do so. It costs you no extra dollars and will help to keep their business afloat.
I know that internetting can be hard for us all. It can be difficult to remember that there's a REAL person behind a virtual display and it can also be difficult (for bloggers) to remember that not everyone understands how these incredibly unique businesses are run.
If we find ourselves frustrated, let's let humility wash us over before we comment. Let's assume the other person is not out to do harm and let's assume that they (the blogger and the reader) are just doing their best.
Okay, not that I have THAT nugget off my chest, let's lighten our conversation with a little Chunky Mexican Coleslaw. This Mexican coleslaw is the stuff dreams are made of, and let me tell you why.
Here's the skinny on this slaw: we took traditional ingredients (cabbage + carrots), roughly chopped them up, and tossed the whole lot in a not-so-traditional dressing. The dressing is a simple blend of avocado oil mayo, fresh avocado, lime juice, sea salt, and some fresh jalapenos. A whole bunch of fresh cilantro is tossed in at the end and, voila! You have yourself the most delicious, chunkiest, Mexican coleslaw.
Keep your eyes peeled for my next recipe because it goes really well with this chunky Mexican coleslaw.
Chunky Mexican Coleslaw
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8-10 servings
For the slaw:
- 1/2 head purple cabbage, roughly chopped
- 1/2 head green cabbage, roughly chopped
- 1 cup matchstick carrots
- 1 head (or about 1 cup) roughly chopped fresh cilantro
For the dressing:
- 1/2 cup avocado oil mayo
- 1/2 fresh avocado
- 1/2 fresh jalapeno, seeds removed for less spicy option
- 4 limes, juiced
- 1/4 teaspoon fine sea salt
- cracked black pepper, to taste
- Toss all the slaw ingredients together in a large bowl and set aside.
- Place the dressing ingredients in a blender or mason jar (where you can use an immersion blender). Blend on high for 1 to 2 minutes, or until smooth. Add more lime juice (or water) if needed to get the consistency you want.
- Pour the dressing over the slaw, toss to combine, and serve!