Paleo Classic Vinegar Coleslaw
Elevate your summer BBQ or weeknight dinner with this Paleo Classic Vinegar Coleslaw, a crisp and refreshing side dish that's naturally gluten-free and dairy-free. Featuring freshly shredded green cabbage, grated carrots, and vibrant red onion, this healthy twist on traditional coleslaw swaps heavy mayo for a tangy vinaigrette made with apple cider vinegar, extra virgin olive oil, honey, and Dijon mustard. Seasoned with celery seed, sea salt, and a hint of black pepper, every bite bursts with clean, bright flavors. Quick to prepare in just 20 minutes, this coleslaw can be made ahead of time to let the zesty dressing meld perfectly into the crunchy veggies. Ideal for paleo diets and anyone seeking a lighter, wholesome alternative, it's the ultimate crowd-pleaser for gatherings or as a simple side for grilled meats.
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 2 large carrots
- 1 small red onion
- 0.5 cup apple cider vinegar
- 0.25 cup extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seed
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
Instructions
Shred the green cabbage by first cutting it in half and removing the core. Use a sharp knife or a mandoline to finely slice it into thin strips and place the shreds in a large mixing bowl.
Peel and grate the carrots 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 into half-moons. Add the sliced onion to the coleslaw mix.
In a smaller mixing bowl, combine the apple cider vinegar, extra virgin olive oil, honey, Dijon mustard, celery seed, sea salt, and freshly ground black pepper. Whisk the ingredients together until the dressing is well-emulsified.
Pour the dressing over the shredded cabbage, carrots, and onion mix.
Using tongs or clean hands, toss the vegetables in the dressing until all ingredients are evenly coated.
Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the coleslaw another good toss and adjust seasoning with more salt and pepper if needed.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 57.3 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1372 mg | 29% | |
*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.
