How to Make Classic Cole Slaw the Paleo Way - dummies

How to Make Classic Cole Slaw the Paleo Way

By Melissa Joulwan, Kellyann Petrucci

Like traditional cole slaw, this Paleo-friendly recipe is easy to double for a potluck or cut in half for a dinner-for-two serving. This slaw tastes better the second day, so make it in advance if time permits.

[Credit: ©]
Credit: ©

Preparation time: 15 minutes

Yield: 4 servings

2/3 cup Homemade Mayonnaise

2 tablespoons grated red onion

1 tablespoon lemon juice

1 tablespoon white wine vinegar

1/2 tablespoon honey (optional)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 head green cabbage, very thinly sliced

3 large carrots, shredded

1/2 cup loosely packed parsley leaves, roughly chopped

  1. In a small bowl, whisk together the Homemade Mayonnaise, red onion, lemon juice, vinegar, honey (if desired), salt, and pepper. Set aside.

  2. In a large bowl, toss the cabbage, carrots, and parsley with two wooden spoons. Add the dressing and toss vigorously for 2 minutes to ensure that the vegetables are evenly coated. Cover and refrigerate for at least 1 hour before serving.

Per serving: Calories 392 (From Fat 287); Fat 32g (Saturated 2g); Cholesterol 21mg; Sodium 513mg; Carbohydrate 23g; Dietary Fiber 8g; Protein 5g.

Homemade Mayonnaise

Preparation time: 5 minutes

Yield: 1-1/2 cups

1 large egg

1 tablespoon lemon juice

1 tablespoon white wine vinegar

1/4 cup plus 1 cup light-tasting olive oil (not extra-virgin)

1/2 teaspoon dry mustard

1/2 teaspoon salt

  1. In a blender or food processor, place the egg, lemon juice, and vinegar. Put the lid on and allow the liquids to come to room temperature together, about 20 to 30 minutes.

  2. Add 1/4 cup of oil to the canister and blend on medium until the ingredients are combined.

  3. With the motor running, drizzle the remaining 1 cup of oil into the canister by pouring in a steady stream, about 2 to 3 minutes. If you’re using a blender, you’ll hear the pitch change as the liquid begins to form the emulsion.

  4. Transfer the mayonnaise to a container with a lid and store in the refrigerator. It will slightly thicken as it chills. Mark a calendar with your egg expiration date; that’s the expiration date for the mayo, too.

Per serving (1 tablespoon): Calories 29(From Fat 28); Fat 3g (Saturated 0g); Cholesterol 8mg; Sodium 51mg; Carbohydrate 0g; Dietary Fiber 0g; Protein 0g.