Red cabbage paleo coleslaw3
Local cabbages are in season, and when we were gifted with one from a neighbor, I knew it was destined to be a sweet, tangy coleslaw. It makes for a nice side dish if you’re having a casual meal of burgers, sausages or other barbecue, and it’s a great way to add color and crunch to any meal.
This paleo coleslaw is refined-sugar free, but sweetened with raw honey. Its tang is from raw apple cider vinegar, which has many health benefits, along with being a prebiotic food (it helps feed the healthy bacteria in your gut). Best of all, this coleslaw tastes amazing – way better than some dyed green concoction in a bucket, and it’s got plenty of antioxidant power with the red cabbage, green peppers and bright orange carrots. Enjoy!
- 1/4 cup of raw honey
- 1/4 cup of apple cider vinegar
- 1/8 cup of balsamic vinegar
- 1 clove of garlic, finely minced
- 3 tbsp olive oil
- 1/2 tsp Dijon mustard
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 head of red cabbage, shredded
- 1 medium carrot, grated
- 1/2 green bell pepper, diced
- 1/4 cup raw, hulled sesame seeds
- 1/4 cup raw sunflower seeds
- In a small saucepan, combine the dressing ingredients and heat on medium-high heat, bringing the mixture to a boil, then reducing the heat to low and simmer for three minutes.
- Combine all the coleslaw ingredients except for the seeds, and pour dressing over to evenly coat.
- Cool the coleslaw in the fridge, and allow the dressing to infuse the coleslaw for at least one hour. Sprinkle the sesame seeds and sunflower seeds, and toss lightly before serving.