Paleo Coleslaw Recipe

This paleo coleslaw recipe is crunchy, light and the perfect side dish for a BBQ chicken or pulled pork meal.

Eating paleo coleslaw reminds me of my grandma. She was an old-fashioned farmer’s wife and she would always make home-cooked meals from scratch. She always needed a main dish, a vegetable (usually potatoes since they lived on a potato farm), a salad, and dessert.

I remember we HAD to have dessert every meal, even if it was just something simple like pudding or fruit. She often makes coleslaw for the salad and I loved it with fresh cabbage. When I started eating Paleo, I really missed eating coleslaw because I couldn’t eat the mayonnaise and sugar in Grandma’s recipe.

I developed this coleslaw recipe with Paleo mayonnaise, and I LOVE it. No offense, Grandma. I don’t know about you, but I absolutely love the flavor of coleslaw salad, especially with barbeque sandwiches. There is something about the taste of coleslaw and BBQ together that I just love. I am super excited to present this recipe to you guys. This recipe uses carrots and both red and green cabbage.

One of the things I like best about coleslaw is that it’s crunchy, light and cold. It’s so good with something hot, like BBQ chicken or pulled pork. It has such a good contrast, especially from the tang of the vinegar.

Some tips and suggestions for this recipe:

  • Soggy coleslaw is nasty, but it’s good if it sits for a little bit. It’s best to make it about an hour before you eat it. If you make it too early, it gets soggy and runny and all the liquid goes to the bottom of the bowl. Gross!
  • You don’t have to use homemade mayo, although I really prefer it. A good store-bought Paleo mayonnaise works just fine too.
  • I prefer the dry mustard to “regular” mustard, but if you don’t have it, just put a little less mayo. in so it won’t get too runny.
  • You can do only green cabbage and leave out the red cabbage and carrot if you want. They are there for color, extra crunch and for a variety of vegetables but aren’t totally necessary.
  • Some fun additions are poppy seeds, apples, sweet peppers, craisins, or even bacon if you’re feeling adventurous. If you try any of these, please comment and let us all know if you liked that addition or not.
  • If you really like limes, you can sub apple cider vinegar with another acidic food, such as white wine vinegar, lemon, or even lime. If you do limes, you should try some cilantro with it and tell me if you like that.

Paleo Coleslaw Recipe

Recipe by Rebecca BaronCuisine: AmericanDifficulty: Easy


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This paleo coleslaw recipe is crunchy, light and the perfect side dish for a BBQ chicken or pulled pork meal.


  • 1/2 cup of homemade mayo

  • 2 tablespoons of applied cider vinegar

  • 1 1/2 tablespoons of raw honey

  • 1/4 teaspoon of ground mustard

  • salt

  • 5 cups of green cabbage, very thinly shredded

  • 1 cup of red cabbage, very thinly shredded

  • 1/2 cup of carrots, grated

  • 1 tablespoon of fresh parsley, chopped


  • In a large bowl, add the mayo, vinegar, honey, and mustard and whisk together until smooth.
  • Add salt and pepper to taste.
  • Add both cabbages, the carrot, and the parsley to the bowl and toss until thoroughly coated in the mayo sauce.
  • Serve.

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