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Am I alone in thinking that cabbage is so underrated? It’s fantastically crunchy and satisfying as a salad, it’s a great slurpy addition to soup and don’t even get me started on how delicious it is fermented as kimchi or sauerkraut! I’ll take cabbage any way I can get it, but often I want a classic, creamy paleo coleslaw to accompany grilled meat, pulled pork or as a bunless burger topper.
For this recipe, store-bought mayo is completely fine, so long as its paleo and/or whole30 friendly – some good options are Primal Kitchen Avocado Oil Mayo or Chosen Foods Avocado Oil Mayo (often available at Costco!). But really, it’s so simple to make Serious Eat’s 2-Minute Mayo with avocado oil, eggs and an immersion blender. Watch their video and you’ll be amazed at how simple it is to make mayo at home. I like to add lemon juice, zest, a bit of garlic and pepper to my every-day mayo, but for this recipe, a plain mayo is perfect.
Did you know you could spiralize cabbage?
It’s true! Instead of getting out your big food processor to shred cabbage, a spiralizer makes quick work of a cabbage.If you don’t have a spiralizer (I like this one), I’d highly recommend one to make your paleo and whole30 kitchen even more exciting. All you need to do is insert the straight-edge blade with no triangles into your spiralizer, take off the first layer of outer cabbage leaves, place the core end on the spikes of the spiralizer and turn the handle and be amazed at the beautiful cabbage shreds!
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