This Paleo Coleslaw is a light, crunchy, and tangy side dish made with shredded cabbage, a creamy homemade dressing, and no dairy or refined sugar. Perfect for paleo diets and easy to make, it’s a refreshing addition to any meal.
Ingredients
- ½ cup + 2 tablespoons mayonnaise (see Notes)
- 1 ½ tablespoons apple cider vinegar
- 3 tablespoons coconut aminos
- ½ teaspoon dry mustard
- ½ teaspoon kosher salt
- 1 14-ounce bag shredded coleslaw mix
Instructions
- Prepare the Dressing:
In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, coconut aminos, dry mustard, and kosher salt until smooth and well combined. - Mix the Coleslaw:
Add the shredded coleslaw mix to the bowl and use a spatula to gently fold the mix into the dressing. Stir until all of the shredded vegetables are evenly coated. - Chill:
Cover the bowl and refrigerate for at least 2 hours, or overnight for more developed flavor. - Serve:
Once chilled, give the coleslaw a final toss and serve. Enjoy!
Why You’ll Love This Recipe
- Paleo-Friendly: This coleslaw is made without dairy or refined sugars, making it perfect for anyone following a paleo diet.
- Fresh & Crisp: The shredded cabbage mix stays crunchy, while the creamy dressing adds a tangy and flavorful touch.
- Easy to Prepare: With just a few ingredients and simple steps, you can create a delicious side dish in no time.
Tips
- Customize the Dressing: If you prefer a spicier kick, add a dash of cayenne pepper or hot sauce to the dressing.
- Make Ahead: This coleslaw can be made ahead of time. In fact, letting it sit in the fridge overnight allows the flavors to meld, making it even more delicious.
- Adjust the Sweetness: If you prefer a sweeter version, you can add a bit of honey or maple syrup, though it may no longer be strictly paleo.
Variations and Substitutions
- Add Vegetables: Feel free to add in other shredded vegetables like carrots, bell peppers, or red cabbage to make the coleslaw your own.
- Vegan Option: Use a vegan mayo alternative to make this coleslaw entirely plant-based.
- Creamier Coleslaw: Add more mayo or a bit of coconut yogurt for an extra creamy texture.
FAQs
Q: Can I use regular mayonnaise instead of paleo mayo?
A: Yes, you can use regular mayo if you’re not strictly following a paleo diet. However, to keep it paleo, opt for a mayo made with olive oil or avocado oil.
Q: Can I make this coleslaw without coconut aminos?
A: Coconut aminos adds a slight sweetness and umami flavor, but you can substitute it with tamari (if you’re not avoiding soy) or a mix of balsamic vinegar and a small amount of honey if necessary.
Q: How long does this coleslaw last?
A: When stored in an airtight container in the fridge, this coleslaw should last up to 3-4 days.
Serving Suggestions
- Perfect for BBQs: This paleo coleslaw makes a great side dish for grilled meats like chicken, pork, or burgers.
- Taco Topping: Add a spoonful of this coleslaw to your tacos for a refreshing crunch.
- With Pulled Pork: Pair this coleslaw with pulled pork or slow-cooked meats for a classic Southern-style dish.
Paleo Coleslaw
4
servings5
minutes0
minutesIngredients
½ cup + 2 tablespoons mayonnaise (see Notes)
1 ½ tablespoons apple cider vinegar
3 tablespoons coconut aminos
½ teaspoon dry mustard
½ teaspoon kosher salt
1 14-ounce bag shredded coleslaw mix
Directions
- Prepare the Dressing:
- In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, coconut aminos, dry mustard, and kosher salt until smooth and well combined.
- Mix the Coleslaw:
- Add the shredded coleslaw mix to the bowl and use a spatula to gently fold the mix into the dressing. Stir until all of the shredded vegetables are evenly coated.
- Chill:
- Cover the bowl and refrigerate for at least 2 hours, or overnight for more developed flavor.
- Serve:
- Once chilled, give the coleslaw a final toss and serve. Enjoy!
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