We had company coming over and I had planned to make coleslaw. I had a head of cabbage waiting for me but I had no idea what I was going to add to it. This is the story of my Paleo Coleslaw.
Going into the kitchen I knew only that I wanted to make coleslaw. The extent of my planning, I had a head of cabbage.
I didn’t know exactly what I was going to add to the cabbage until I got in the kitchen and took a look at the ingredients I had available.
Adding carrots was a no brainer. Shred! Shred! Shred!
I’m a fan of adding onion and garlic to anything but I wasn’t feeling the garlic at this particular moment so I held off.
When I scanned my onion supply I saw the little cipollini’s staring back at me and decided they would be the perfect addition.
I was thinking about how to make it creamy and I didn’t feel like making any mayonnaise but instead I got some eggs boiling. I thought if I made them medium boiled they’d add a smoothness to the mix of apple cider vinegar and olive oil and make enough of a dressing to not be creamy but mix well together.
I topped it all off with a serious helping of sea salt and viola! My Paleo Coleslaw was ready. Plus, it went over extremely well with my guests.
For a simple Paleo coleslaw that will feed a few folks, give this Paleo Coleslaw a try and let me know if you enjoy it as much as my friends. :)