Momma slaw

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 (30 ml) white vinegar
1 tablespoon (15 ml) dry mustard
1 teaspoon (5 ml) black pepper
½ teaspoon celery salt
1 tablespoon (15 ml) honey (optional)

1. Combine cabbage and carrots in a large bowl.
2. In separate bowl, whisk together mayonnaise, onion, vinegar, mustard, black pepper, and celery salt.
3. Pour mixture over your cabbage and carrots and mix well.
4. 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.

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• Tomato Avocado Salad with Grilled Chicken
• Spinach Salad with Sweet Potato, Bacon, Walnuts, and Pomegranates

Momma slaw shreds green cabbage and carrots and drowns them in a creamy mayo dressing sharpened with white vinegar and dry mustard - the backyard barbecue staple that keeps and travels. The book runs two slaw recipes because slaw earns the space. Add a spoon of yellow mustard for the classic look.

Pro Tips

• Shred the cabbage fine - coarse shreds never soften and the dressing slides right off them.
• Grate the onion rather than chopping it; grated onion flavors the dressing without leaving crunchy bites.
• The optional honey is only for those who want more sweetness than the carrots deliver - taste it first.
• A tablespoon of yellow mustard gives the traditional yellow hue, and the recipe swears no one notices.

Frequently Asked Questions

How long does momma slaw keep?

Days in the fridge - the recipe's whole reason for including it is that it keeps and travels well.

Can I change the vinegar?

Apple cider vinegar is the listed variation, and shredded radishes add bite.

What does it go with?

Backyard barbecue fare - it is the standard side for anything off the grill.

Recipe Card

Stav Kogan

Momma slaw

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 head green cabbage, finely shredded
• 2 large carrots, shredded
• 1 cup (250 mL) Paleo Mayonnaise
• ¼ cup (40 g) onion, grated
• 2 tbsp white vinegar
• 1 tbsp dry mustard
• 1 tsp black pepper
• ½ tsp celery salt
• 1 tbsp honey (optional)
• In separate bowl, whisk together mayonnaise, onion, vinegar, mustard, black pepper, and celery salt.
• If you feel it needs a little more sweetness than the carrots deliver, add the honey and mix well.

Method

 

1. Combine cabbage and carrots in a large bowl.
2. Pour mixture over your cabbage and carrots and mix well.

Tried this recipe?

Let us know how it was!