Wednesday, March 2, 2011

Simple Cole Slaw

This is the cole slaw I make when I need a quick side dish or burger topping. It goes especially well with ribs or on pulled pork, turkey, or chicken. I like to make this slaw the night before I need it so that the cabbage is wilted and flavors are well integrated. The celery seeds add a nice touch, so try not to skip them. I use a mandoline to slice the cabbage. I have also used a food processor, but it got a little too finely chopped for my liking. You coud also use a sharp knife. Scale this recipe up for an easy party side dish or in half for burger topping. Enjoy!

Serves 4-6.

1/3 cup paleo mayonnaise
2 Tbsp apple cider vinegar
1 tsp celery seeds
sea salt
freshly ground black pepper
1/2 large head or 6 cups thinly sliced red or green cabbage

  1. Whisk mayonnaise, vinegar, and celery seeds in a large bowl. Season with salt and pepper.
  2. Add cabbage; toss gently to coat.
  3. Cover bowl and chill until ready to use.
    NOTE: Slaw can be made up to a day in advance.


  1. Hi! Just wanted to let you know that we are STILL loving your recipes. I can't believe how easy this coleslaw is and how great it tastes! I didn't think a good coleslaw was possible without sugar- you proved me wrong!

    1. Thanks, Jackie! I love this slaw--glad you do,too! Thanks for the nice note. So good to hear from you!