This tangy and delicious paleo coleslaw is the perfect summer side dish when it’s too dang hot to turn on the oven! Great for leftovers.
For the last few weeks, I’ve posted about this paleo coleslaw on my Instagram and Instagram Stories. For a while there was a heat wave in Southern California, and I just refused to turn on the oven in the upper 80-degree weather. Anytime that happens, my go-to side dish is a fresh raw salad, and this coleslaw came together for that very reason.
Anytime I make a salad like this, I honestly don’t measure any of the ingredients and just throw everything together while tasting as I go. However, I got several requests for this paleo coleslaw recipe, so here it is!
What’s awesome about this recipe is that it gets better the longer it sits. So if I’m planning to have this for dinner, I usually make it during the day so it can marinate and build up the flavors for hours. I usually make a big batch because I can enjoy it for the rest of the week as the paleo coleslaw gets tangier and yummier.
With only two of us in the house, making one batch of this lasts us for a while. I just love how budget friendly it is because all the ingredients are super cheap even when you buy them organic! It’s a perfect batch cooking recipe.
Also, did you notice that I uploaded a video for this paleo coleslaw recipe? I haven’t created a video in a long time because I just didn’t have the resources and time with the big move and wedding planning. Now that things have finally slowed down, I’m planning to do many more! What do you think? I have so much fun with filming and editing them so I hope you like this one!
Ingredients
- 1 medium head of cabbage
- 2 carrots, shredded
- 1/2 small onion, sliced thinly
- 3 green onions, chopped
- 1/2 cup paleo mayonnaise
- 1/4 cup apple cider vinegar
- 1/4 cup fresh dill
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- Optional: 1 tbsp apple butter or honey
Instructions
- Quarter there cabbage and slice out the core. Slice thinly and place in a large mixing bowl.
- Add the rest of the ingredients and mix well.
- Chill for at least 30 minutes, before serving. It gets better the longer it sits in the fridge.
Love the videos! What a great way to get in some extra raw veggies into my meal plan!
Coleslaw is my favorite summer side! This would be so good as a burger topping too!
Love how easy this is… yet looks so delish!
This looks fantastic, and it’s so pretty with all the bright colors!
Such a pretty slaw and your dogs are so cute! Bet they love it when you make videos if they get to get stuff every time, haha!
Such a colourful coleslaw and then I saw that there was dill in it too! Beautiful combination, will give it a try next time we do a BBQ here. Thanks!
This is absolutely gorgeous and the pup in the video just made everything so cute !!
Love that you used purple cabbage! It’s so pretty! Eating colorful foods makes me happy!
This slaw is beautiful! I especially love that you used purple cabbage, it always makes slaw look so pretty. I love your dill addition, one of my favorite flavors.
What a perfect summer recipe! Love the video too, by the way 😀
I’m like you…if there’s a heatwave – coleslaw or salad is happening. Love this simple yet delicious recipe.
Simple is always best – and this coleslaw is a great way to get me on board with making something like this. Thanks!
I am soooo in love with your video! The best bit is the dogs scoffing the leftover carrot haha! Totally what happens in my house. And it’s amazing that you add in some dill there too – delicious!
Coleslaw is my mom’s faaaavorite. I’ll have to make some for her asap!
This is so vibrant and pretty!
I love love love red cabbage in my coleslaw!