Paleo Classic Homemade Coleslaw
Discover the ultimate refreshment with this **Paleo Classic Homemade Coleslaw**, a wholesome take on the beloved side dish. Bursting with vibrant flavors and crunchy textures, this coleslaw combines finely shredded green cabbage, crisp carrots, and thinly sliced red onion for a nutrient-rich base. The dressing is a tangy-sweet blend of apple cider vinegar, Dijon mustard, honey, and olive oil, elevated with a hint of lemon juice, celery seed, and a perfect balance of salt and pepper. Quick and easy to make in just 20 minutes, this paleo-friendly coleslaw is free of processed ingredients and pairs beautifully with grilled meats, seafood, or as a stand-alone salad. Ideal for barbecues, picnics, or meal prep, it’s a healthy crowd-pleaser you’ll want to make again and again!
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 2 large carrot
- 1 small red onion
- 3 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1 cup olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon celery seed
- 1 tablespoon lemon juice
Instructions
Remove the outer leaves of the cabbage, then slice it into quarters and remove the core. Thinly slice each quarter using a sharp knife or a mandoline slicer to get fine shreds, and place them in a large mixing bowl.
Peel the carrots and grate them using a box grater or a food processor with a grating attachment. Add the grated carrots to the bowl with the cabbage.
Peel and thinly slice the red onion, then add it to the cabbage and carrot mixture. Toss the vegetables together to combine them evenly.
In a medium-sized bowl, prepare the dressing by whisking together the apple cider vinegar, Dijon mustard, honey, olive oil, sea salt, black pepper, celery seed, and lemon juice until smooth and emulsified.
Pour the dressing over the vegetable mixture in the large bowl and use tongs to toss everything together until the vegetables are well-coated.
Taste and adjust the seasoning with additional salt and pepper if needed.
Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a side dish.
Nutrition Facts
Calories |
2298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.9 g | 291% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 38.4 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1180 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
