Friday, May 26, 2017

Red Cabbage and Carrot Coleslaw (AIP, Paleo, Vegan)

It is really starting to feel like summer here on the East Coast, and I am pretty excited. After a less than impressive winter for our area, I am ready to play out side all day, take Emily to play outside all day and only come in for food and water (sometimes, but eating outside is super fun too).

My husband and I both grew up in Pennsylvania (Dutch country area) and moved to Maryland once we got married. One of our biggest complaints we have when going out is that Maryland just does not know how to do make a proper coleslaw. There must be a pinch of sweet, a tang of vinegar, and a hint of salt. And try as many places may, they just can't seem to find that right combination. In truth, a proper slaw will use a mayo/vinegar base, in my recipe I use a combo of coconut cream, apple cider vinegar and avocado oil to create the yummy, creamy dressing that is true to a classic dutch style coleslaw.


  • 1/2 medium head of red cabbage 
  • 2 medium carrots
  • 1/4 cup + 1 tablespoon  coconut cream
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons maple syrup
  • 1 tablespoon avocado oil
  • 1/2 teaspoon sea salt
  • 1-2 green onions for garnish (optional)


  1. Finely shred red cabbage and cut carrots into match sticks. (I used my mandolin with no extra blade for the cabbage and a medium comb for the carrots.)
  2. In a large bowl mix together red cabbage and carrots until the are well combined.
  3. In a smaller bowl whisk together coconut cream, apple cider vinegar, maple syrup, and sea salt.
  4. Pour dressing mixture over cabbage/carrot blend and toss until it is fully incorporated.
  5. You can eat it right away, but it tastes much better if you let it sit for an hour or two. Even better, make it the night before and let it marinate all night, then toss again before serving.

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