Makes 3-4 cups (960 ml)
Ingredients
3 cups (720 ml) cabbage, chopped 2 carrots, chopped 1/2 cup (480 ml) onion, chopped celery salt, to taste garlic powder, to taste 1/4 cup (960 ml) Paleo Mayo 1/2 tablespoon (30 ml) organic apple cider vinegar
Instructions
Add all ingredients to a large bowl and toss to combine well. Cover and let sit 10-15 minutes or longer to allow juices to combine and serve.
Enjoy!
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Paleo coleslaw is the creamy, crunchy sidekick every barbecue plate needs. Shredded cabbage and carrots mix with chopped onion and a paleo mayo dressing sharpened with apple cider vinegar. Let it sit ten minutes so the juices combine, and it comes out tasting like the deli slaw you remember.
Pro Tips
- Let the slaw rest at least ten to fifteen minutes after mixing, longer if you can. The salt draws out the vegetable juices and they blend with the dressing into proper coleslaw flavor.
- Shred the cabbage with a sharp knife rather than a grater. Knife-cut slaw has texture; grated cabbage goes watery and limp within the hour.
- The apple cider vinegar is what keeps the slaw bright against the rich mayo. Taste after resting and add another splash if it tastes heavy.
- Chop the carrots small enough to sit on a fork with the cabbage. Big carrot chunks throw off the balance of every bite.
Frequently Asked Questions
How long does this coleslaw keep?
Three to four days in the refrigerator, and it improves as the flavors meld. Drain any excess liquid before serving leftovers.
Is coleslaw paleo?
This version is — paleo mayo replaces the conventional dressing, and there is no sugar in the recipe. It is the classic creamy slaw, remade.
What does this go with?
Pulled pork, burgers in lettuce wraps, or grilled chicken. The creamy crunch balances smoky, spicy mains perfectly.
Recipe Card
Ingredients
Method
- Cover and let sit 10-15 minutes or longer to allow juices to combine and serve.
