Vinegar Coleslaw

Finding the right coleslaw recipe can be a challenge. However, with this vinegar coleslaw recipe, your worries are over. Not only does it fit perfectly in with your Paleo diet, but it also features delicious ingredients that will keep the guests at your next event wanting more! For those with an olive oil sensitivity, consider using avocado oil as a substitution.

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Vinegar Coleslaw

Servings 4

Total Time: 15 minutes

Cook Time: 15 minutes

Nutrition Information

calories 131

carbohydrate 17g

protein 3g

fat 8g

Ingredients

  • 1 tablespoon(s) olive oil
  • 2 tablespoon(s) apple cider vinegar
  • 1/4 teaspoon(s) mustard seed, ground
  • 1/8 teaspoon(s) cumin seed, whole
  • 1/4 teaspoon(s) celery seed
  • 1/8 teaspoon(s) poppy seeds
  • 1/4 teaspoon(s) black pepper freshly ground
  • 1/4 teaspoon(s) sea salt (optional)
  • 1 teaspoon(s) honey, raw (optional)
  • 1 head(s) cabbage(s), green (or 1/2 of each red and green)

Instructions

  1. In a small bowl, whisk together all ingredients except cabbage to make the dressing. Set aside.
  2. Finely shred cabbage and put in large bowl.
  3. Add the dressing to cabbage and mix thoroughly.
  4. Serve immediately, or store in the refrigerator overnight for more flavor.

This recipe inspired in part or in whole from here

Comments

  1. I love coleslaw and especially with vinegar. I would prep this the night before…It will be amazing when you are ready to eat. I have not made this particular recipe and cant wait to try it. The longer it sits in that yummy vinegar, the better off it will be!

  2. Is there something else I could use in place of the olive oil? Would it still taste ok if I did not use any oil at all? I am in the process of trying to heal myself of an autoimmune disorder (sjogren’s syndrome, which is in the same family as lupus and causes painful joints among other things), and realized that every time I have something with olive oil, I get a flare up in one or two of my finger joints. I am going to try my best to eliminate olive oil from my diet for the time being (while I try to repair “the leaky gut”), and then try reintroducing it in the future. Is it common for people to have an olive oil intolerance? Or could this just be a temporary thing that was caused from my immune system going into overdrive and attacking different foods (due to the leaky guy)?

    1. Stacey – I have a sensitivity to olive oil too. I don’t think it’s common, but more people have it than know it. Maybe try avocado oil on the coleslaw. It’ll affect the flavor, consistency, and nutritional value of the dish if you don’t have the oil. Avocado oil may be a life saver for you :)

  3. i made this, even without the poppy seed and celery seed it was simple and delightful. I couldn’t believe raw cabbage could be this beguiling- since i was lacking so many flavorful spices, I toasted some shelled pumpkin seeds with a bit of chili and tossed them in, the smokey hot flavor really worked well with the cumin. thanks again!

  4. I made this last night and it was very good. I bet you could add a little coconut milk to give it that creamy dressing look and feel.

  5. I made this, and I have to say, it was kind of bland. Good for topping a spicy pulled-pork sandwich, but not very interesting on it’s own. I made it a whole day in advance, so the dressing had plenty of time to penetrate the cabbage. Still, it just tasted like slightly vinegared cabbage.

  6. I liked this enough LAST summer to come looking for the recipe THIS summer. A nice simple coleslaw, no weird ingredients, perfect for a picnic or potluck since there’s no mayo to spoil, great next to burgers, grilled chicken or pulled pork. Like it a lot! :)

  7. Made this without the poppy seeds (didn’t have any), and used a pinch of cumin powder instead of whole cumin seeds. Turned out good! May make it again with slightly more honey and no cumin just to see what it’s like. Thanks for the simple recipe!

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