Classic (Paleo) Coleslaw

It’s so easy for coleslaw to go so wrong. Limp vegetables. Too-sweet, watery dressing. A disproportionate ratio of mayo to salad.

The trick is to keep it simple.

This recipe from Well Fed 2 allows the contrasting flavors and textures to find their way to a peaceful détente negotiated by just-right dressing. The tang of vinegar balances the creamy mayo. Crisp-sweet carrots and cabbage relax the hot-sweet bite of red onion (grating it is the secret trick!), and the fresh parsley brightens the whole affair.

Etymological fun: “Coleslaw” is an anglicized take on “koolsla,” the short version of the Dutch word “koolsalade,” which means “cabbage salad.”

Classic (Paleo) Coleslaw

Serves 4 | Prep 10 minutes | Whole30 compliant

  • 2/3 cup Homemade Olive Oil Mayo

  • 1/2 small red onion, grated (about 2 tablespoons)

  • 1 tablespoon lemon juice

  • 1 tablespoon white wine vinegar

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1/2 head green cabbage, very thinly sliced (about 5-6 cups)

  • 1/2 head red cabbage, very thinly sliced (about 4 cups)

  • 3 large carrots, peeled and shredded (about 1 1/2 cups)

  • 1/2 cup loosely packed parsley leaves, roughly chopped


In a small bowl, make the dressing by whisking together the mayonnaise, red onion, lemon juice, vinegar, salt, and pepper. Set aside.


In a large bowl, toss the cabbage, carrots, and parsley with two wooden spoons. Add the dressing and toss vigorously for 2 minutes to ensure the vegetables are evenly coated. Cover and refrigerate for at least 1 hour before serving. This coleslaw tastes great on the first day and even better the second day, so make it in advance for maximum impact.


You Know How You Could Do That?

Make it a little sweeter by adding 1 cup crushed canned pineapple (unsweetened, packed in its own juice), 1 cup diced mango, or 1/3 cup raisins.

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