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Paleo Creamy Coleslaw, A Sweet Vinegar-based Side for BBQ or Seafood

So Angel had his talk last night about Social Media at UNF and it went really well. He had them laughing and engaged and it really couldn’t have gone better – considering that the room was full of credit-seeking, sleep-deprived students.

Even though I posted yesterday, I thought I’d share a little side extra today. We’re full of side items, as that is really the tough part about being Paleo for a foodie. So today, I’m sharing my coleslaw. It’s creamy and sweet, but not too creamy or sweet! And don’t worry, I’ll post our BBQ Pork Ribs recipe in a few to go with it shortly.  ;)

Creamy Paleo Coleslaw

½ head Cabbage, chopped into 1”x0.25” shreds (or 1 bag Coleslaw mix)

¼ cup Red Onion, diced

½ cup Carrots, shredded

1 Tbsp Coconut Crystals (if raw sugar is a no no for you)

4 Tbsp Coconut Vinegar

1 Tbsp Cilantro, fresh, chopped (or 1/2 tsp dry)

¼ cup Paleo Mayo

½ Tbsp Poppy Seeds

Sea Salt and Pepper (to Taste ~ 1/4 tsp apiece)

This one is an easy one. You just chop the cabbage as fine or thick as you like. Same with onions and carrots and add them all to a bowl.

For the “sauce”, you can add it to the same bowl with the veggies or do what I do – mix it in a separate bowl (to make sure it is all incorporated) and then add it to the veggies.

Then put it in the refrigerator for at least 30. The time in the fridge will allow the ingredients to soften slightly (no worries, it won’t be mushy, just right) and soak up each others’ flavors.

You can make this in advance of a day and it still tastes great (in my opinion). Try it with our Chicken Wings, Pulled Pork, Coconut Crusted Cod or Pork Tenderloin for a complete meal solution.

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