All the veggies are fresh and available this time of year so dig in and prepare this, not your average Coleslaw, to bring to your weekend BBQ.
When you think of Coleslaw, you probably think of those tiny little plastic cups served on your plate at most BBQ joints. Those plastic cups are typically filled with shredded green cabbage and maybe a couple other vegetables plus either a blend of creamy fat or a vinaigrette dressing as an alternative. They can be pretty tasty, but the ingredients tend to be poor excuses for vegetables alongside a huge portion of meat.
Restaurant coleslaw tends to come loaded with store-bought mayo that is made mostly with canola oil. Canola oil is full of oxidized fats, which increase inflammation and lead to oxidized fat in the blood stream. Far from a whole food, canola oil requires so much processing that it should really be considered more of a “Frankenfood”.
A More Colorful Paleo Coleslaw
To add a little color to this Paleo coleslaw, I started with purple cabbage. Added some onion and mushrooms. These veggies are all loaded with nutrients and antioxidants to help keep us healthy and strong.
For the fat, since I had some on hand, I used Primal Mayo which is a quality product with a clean list of whole-food ingredients.
However, you can also make your own! :)
Making your own Paleo mayo is cheaper and whether you make your own or go with Mark’s brand, you’ll know exactly what they’re made from.
A Little Extra Healthy Fat
A nice ripe avocado also helps add to the creamy texture of this Paleo Coleslaw. Be sure you get an avocado that is ripe.
Choosing An Avocado
An avocado that is underripe will be hard instead of creamy, which will create a different texture than desired for your coleslaw.
When you’re choosing one at the store, give the avocado a little squeeze. Be sure it gives under the pressure, but not too much (you don’t want to grab one that is rotten). If you choose a firm, unripe fruit it may take 4-6 days sitting at room temperature to ripen.