Planning a backyard barbecue? Check out this Paleo Coleslaw made with antioxidant-rich cabbage smothered in creamy honey Dijon dressing.
With just the right amount of crunch, creaminess, and tang, this recipe serves up instant flavor for all your backyard barbeque needs! Serve it alongside your favorite grilled entree or enjoy it all on its own as a tasty snack. It’s the perfect way to get your grub on without needing any refined sugars or dairy.
Shredded veggies are great for protecting cells and fighting free-radical damage, but did you know purple cabbage has added health benefits just because of its color? Yep, it’s true! Vegetables with reddish-purple hues are rich in antioxidants, known as anthocyanins, and can help diminish chronic risks like cardiovascular disease, diabetes, and even cancer. (1)
Other sources of anthocyanins include:
- Pomegranate
- Purple/Red Grapes
- Blueberry
- Blackberry
- Purple Carrot
- Acai
- Raspberry
- Black Currant
The dressing for this coleslaw is just as powerful as the vegetables and includes a Paleo mayonnaise packed with plenty of healthy fats. (It’s also one of the easiest recipes out there!) Added apple cider vinegar adds a hint of tang and gut-healing probiotics, while honey offers natural sweetness and anti-inflammatory enzymes.
To make this coleslaw, combine the shredded cabbage and carrots in a large bowl. Tip: You can find pre-shredded cabbage and carrots in most grocery stores. Next, combine ingredients for the dressing in a small bowl and stir well. Pour over vegetables and toss well to coat. Refrigerate one hour before serving to allow the salt to draw out moisture and marry all the flavors.
Serving suggestions:
- Pile on top of pulled pork
- Serve alongside grilled burger and chicken
- Put a scoop on tacos
- Serve with crispy fish sticks
The Best Creamy Paleo Coleslaw
10 mins
The Best Creamy Paleo Coleslaw
Jennafer Ashley- Large mixing bowl
For the Salad:
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrot
For the Dressing:
- 1/2 cup Paleo mayonnaise
- 2 T apple cider vinegar
- 1 T honey
- 1 T Dijon mustard
- 1/4 t sea salt
- 1/8 t black pepper
- For the Salad: Combine shredded cabbage and carrot in a large mixing bowl.
- For the Dressing: In a separate bowl, combine ingredients for dressing. Stir well to combine. Pour over shredded vegetables and stir well to coat. Refrigerate for one hour before serving.
Looking for Paleo ingredients? Here are a few we’d recommend:
Apple Cider Vinegar (Bragg)
Raw honey (Bee Farms)
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