Name: Creamy Paleo Coleslaw Recipe [Paleo, AIP]
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 head of green or purple cabbage, or a mixture of both, thinly shredded (for ease, use a food processor attachment); 2 carrots, thinly shredded (for ease, use a food processor attachment); ¼ onion, thinly shredded; ¾ cup (180 g) coconut mayonnaise or avocado mayo – use coconut cream or olive oil for AIP; ¼ cup (60 ml) apple cider vinegar; 1 Tablespoon (21 g) raw honey; 2 teaspoons (9 g) yellow mustard (omit for AIP); 1 teaspoon (3 g) garlic powder; Salt and pepper to taste (omit pepper for AIP)

Ingredients

1 head of green or purple cabbage, or a mixture of both, thinly shredded (for ease, use a food processor attachment)
2 carrots, thinly shredded (for ease, use a food processor attachment)
¼ onion, thinly shredded
¾ cup (180 g) coconut mayonnaise or avocado mayo – use coconut cream or olive oil for AIP
¼ cup (60 ml) apple cider vinegar
1 Tablespoon (21 g) raw honey
2 teaspoons (9 g) yellow mustard (omit for AIP)
1 teaspoon (3 g) garlic powder
Salt and pepper to taste (omit pepper for AIP)

Instructions

Squeeze out any water from the shredded vegetables before adding them to a large bowl.
In a separate bowl, mix together the mayonnaise, apple cider vinegar, honey, mustard, garlic powder, salt and pepper.
If you want a really creamy dressing, then add a bit extra mayo into the dressing.
Add the dressing to the shredded vegetables and mix well.