Homemade Coleslaw

I’m not good at actually cooking with recipes. I’m always like…”this is probably a good amount”…or “I’ll just check the oven in 10 minutes and see where we are”… But after I posted a couple of pictures of some fun, healthy things we were eating, I figured I should actually keep track of what I was doing (or try) because people were wanting to how to make the recipe.

I’ve never liked coleslaw before. To me it was always too…mayo-y. Creamy and weird. Not fresh. Maybe I never had the right coleslaw! I gave up on trying it because I just figured it was one of those things I wouldn’t ever like. But since changing our eating habits, I was looking to incorporate more veggies into our diet. More specifically, something to go on top of lettuce wraps with chicken. It sounded fresh, and clean, and after looking a few things online, I thought it looked pretty too.

Here’s what I did…

Ingredients (Veggies):

– Red Cabbage
– Napa Cabbage
– Green Cabbage
– Red Onion
– Carrot


Step one for me was to chop up the cabbage. I’ve found that the best way to do the napa cabbage is to remove the leaves you are going to use (5 or 6), roll them up longways and then chop it up. The green cabbage was…about 1/3 of the head of cabbage. Same for the red cabbage. (I told you I didn’t measure…) It’s about…this much (see pics):


The next thing is to shred the carrot. I have a nice multi-use peeler that works great. Use whatever you have or are comfortable with. The carrot adds a little more earthiness to it, lots of crunch, and of course, pretty color. After I peeled the carrot, I chopped it up a little bit more because my peeler goes the length of the carrot resulting in pieces that are too long for the coleslaw mix. I definitely know this amount and it was…one carrot. 😉

Next is the addition of the red onion. For this, I chopped about 1/4 of the red onion. I would say that is was about 1/3 cup, finely chopped. I would do this to your taste since the dressing has a little bit of a bite to it as well.


Ingredients (Dressing):

– Mayo (paleo / Whole30 approved)
– Apple cidar vinegar
– Honey
– Louisiana Hot Sauce (optional)

Here’s the tricky part. The dressing. Tricky as in…again, I don’t messure really. Not tricky as far as how to mix it. But for you guys…I did! I used equal parts mayo (paleo / Whole30 approved) and apple cidar vinegar. I used 3 Tablespoons each and 1 Tablespoon of honey. Because of the vinegar’s consistency, it takes a bit to mix it up and it may not be completely smooth and creamy – no worries. Don’t kill yourself trying to get it mixed thoroughly. The hot sauce is definitely to taste. I would recommend, just do a little in the actual sauce the first time around. You can always add more and mix it in to the coleslaw after you’ve tossed the veggies in the dressing.

And…here’s the finished product!!! We used it as a topping for lettuce wraps with Hawaiian smoked chicken and it…was…delicious! Let me know how it turns out!





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