Paleo Cole Slaw. If there's one thing I've learned recently it's that I should no longer be afraid of mayonnaise – provided I make it myself. This recipe calls for homemade paleo mayo, so if you don't have a jar of it sitting in your fridge already I highly recommend whipping one up! So I forgave myself and went to town on some coleslaw.
Eating paleo coleslaw reminds me of my grandma. She was an old-fashioned farmer's wife and she would always make home-cooked meals from scratch. Paleo Coleslaw This is a pretty classic rendition of coleslaw that will surely satisfy your craving and pairs well with just about any grilled meat. You can cook Paleo Cole Slaw using 14 ingredients and 5 steps. Here is how you cook that.
Ingredients of Paleo Cole Slaw
- Prepare of Slaw.
- You need 1 head of small red cabbage.
- It’s 1 cup of Brussels sprouts, thinly sliced.
- Prepare 3/4 cup of shredded carrots.
- You need 10 of green onions, sliced.
- Prepare 1/2 cup of slivered almonds, toasted.
- It’s of Sauce.
- You need 1/4 cup of sesame oil.
- You need 1/4 cup of liquid amino.
- It’s 1/4 cup of + 1 tbsp apple cider vinegar.
- You need 1 tsp of honey.
- Prepare 1 tbsp of hot red chili oil.
- It’s 2 tbsp of sesame seeds.
- Prepare 1 of pepper to taste.
She starts will a full head of cabbage, adds in carrots and onions, uses some apple cider vinegar for the tartness, and even includes eggs so you'll be getting a dose of protein with your slaw. Mix Paleo mayo (see recipe here) with mustard, turmeric, paprika, vinegar, and dill. Pour over cabbage and carrots and toss until thoroughly coated. Creamy Paleo Coleslaw Recipe [Paleo, AIP] The recipe below is a fairly typical coleslaw recipe with raw shredded cabbage, shredded carrots, and shredded onions.
Paleo Cole Slaw instructions
- Slice or shred vegetables with a knife or in a food processor.
- Toast almonds over medium heat for 3-5 minutes and allow to cool. Then add them to the veggies..
- Combine sauce ingredients. Order does not matter..
- Pour sauce over vegetables and toss until coated well..
- Allow slaw to set up for at least one hour in the refrigerator before serving. Longer is better..
You can use green or purple cabbage or a mixture of both for this recipe. The best thing about this simple cabbage slaw is the tangy, zesty, and creamy dressing! Save the extra sauce so you can drizzle it on all the things and to perk up leftover red cabbage slaw. Just keep the dressing in a sealed container in the fridge for up to a week. It's perfect for a potluck or summer BBQ.