This is a backyard barbecue staple. If you want to add that traditional yellow hue to it, throw a tablespoon of yellow mustard into the slaw. Your friends won’t know any better.
Yes, we have two slaw recipes in this book. It’s just one of those dishes that keeps well, travels well, and goes great with so many dishes. Enjoy!
1 head green cabbage, finely shredded
2 large carrots, shredded
1 cup (250 mL) Paleo Mayonnaise
¼ cup (40 g) onion, grated
2 tablespoons white vinegar
1 tablespoon dry mustard
1 teaspoon black pepper
½ teaspoon celery salt
1 tablespoon honey (optional)
- Combine cabbage and carrots in a large bowl.
- In separate bowl, whisk together mayonnaise, onion, vinegar, mustard, black pepper, and celery salt.
- Pour mixture over your cabbage and carrots and mix well.
- If you feel it needs a little more sweetness than the carrots deliver, add the honey and mix well.
Tips & Tricks—The food processor makes this recipe a snap, as it does all that chopping and shredding for you. If you’ll be serving this outdoors, just remember to keep the slaw refrigerated to avoid the possibility of food-borne illnesses!
Variations—Use apple cider vinegar instead of the white vinegar, or add some shredded radishes.
