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.
Ingredients 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
Preparation
Whisk mayonnaise, vinegar, and celery seeds in a large bowl. Season with salt and pepper.
Add cabbage; toss gently to coat.
Cover bowl and chill until ready to use. NOTE: Slaw can be made up to a day in advance.
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!
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!
ReplyDeleteThanks, Jackie! I love this slaw--glad you do,too! Thanks for the nice note. So good to hear from you!
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