So, you need that perfect barbecue side dish for the summer season. Maybe you just need to put to use that batch of homemade mayonnaise you just whipped up. Who am I kidding? If you’re making your own mayo, you’re probably finding plenty of good uses for it. Still, there’s nothing quite as refreshing as a bowl of homemade coleslaw on the side of a juicy protein dish or your favorite paleo-friendly taco recipe. Seriously, guys. I tried coleslaw over and over to no avail – I hated it. It always caught my eye with its fresh color contrast of green and orange, sometimes purple when the restaurant used red cabbage. Then I decided to make this little video, and my entire life changed. Okay, maybe not my entire life, but my week was certainly enhanced with a big batch of the good stuff in my fridge. I became a coleslaw lover once and for all. Let’s seal the deal. Here’s how you make paleo coleslaw.
Ingredients:
- 1/2 cup of homemade paleo mayo
- ½ head (approximately 1 pound) green cabbage
- 2 Tbsp Salt
- 2 medium carrots
- ½ cup paleo mayo (see recipe here)
- 1 Tbsp Mustard
- ¼ tsp Paprika
- 1½ Tbsp Apple Cider Vinegar
- ¼ cup chopped fresh or dried dill
Instructions:
- Slice cabbage very thinly. You can do this with a mandoline slicer, some seriously impressive knife skills, or a food processor.
- Salt the cabbage for at least an hour. You want to drain excess moisture. Leave it to sit in a colander.
- Drain and rinse the cabbage. You don’t want soggy, salty slaw!
- Grate your carrots so they’re roughly the same size as your cabbage shreds. Alternatively, you can julienne them and salt them with the cabbage. You can also use a food processor for this part.
- Mix mayo with dry ingredients. Combine the mayo mixture evenly and thoroughly with your vegetable ingredients.
Tips & Advice:
- The food processor will work for chopping up the slaw ingredients. Make sure to use the “pulse” option so as not to chop it too fine, unless that’s how you like your slaw.
- You can buy pre-packaged slaw mixes. It eliminates the need for chopping AND salting the cabbage. Be lazy, nobody will know.
- This recipe will last in the fridge for maybe a week and a half. Don’t keep it sitting too long. This likely will not be an issue because it is THAT good.
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