Wednesday, April 24, 2013


best paleo coleslaw

When I think of BBQ picnics, I think red and white checkered table cloths, lemonade, beans, beer and coleslaw. As a paleo eater, I think grilled meat and slaw. Basic, old-fashioned coleslaw starts with mayonnaise and cabbage, but there are many things you can add to it. I like mine a little sweet and a bit spicy. I like this recipe because you can start by making mayonnaise, then add the remaining dressing ingredients right to the blender.  You can use as much or as little mayonnaise as you want here. I tend to like about a medium-creamy coleslaw. The easiest way to shred the cabbage, carrots and celery is to use the shredding attachment on your food processor. 

paleo coleslawOld Fashioned Coleslaw
serves 6-8
1/2 -1 cup paleo mayonnaise, to taste
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried dill
1/2 teaspoon black pepper
juice of 1/2 lemon
2 Tablespoons Apple Cider Vinegar
1-2 Tablespoons local honey (optional)
3 ribs of celery, shredded
3 carrots, peeled and shredded
1 head of green cabbage, shredded
3 green onions, chopped

Prepare the mayonnaise in a blender or food processor. When the mayonnaise is finished, add the cayenne pepper, garlic powder, dill, pepper, lemon juice, apple cider and honey to the blender. Give it one last pulse to combine. In a large bowl, toss the shredded cabbage, carrots, celery and chopped green onions to combine. Stir in the mayonnaise dressing, cover with plastic wrap and chill in the refrigerator until ready to serve. 

1 comment:

Print this