Colorful Coleslaw (paleo)
With Hawaii being warm year round it is nice to have an alternative to the traditional mayo coleslaw. This slaw has a punch due to the fennel and Dijon mustard. Plus, it is bright and beautiful. Enjoy
PREP TIME
10 minutes
COOK TIME
—
INGREDIENTS
13
Serves: 6
Ingredients
Sauce
- .25 cup.25 cup.25 cup Extra Virgin Olive Oil
- .25 cup.25 cup.25 cup Dijon Mustard
- 2 Tbsp2 Tbsp2 Tbsp Honey
- 1 Tbsp1 Tbsp1 Tbsp Red Wine Vinegar
- .5.5.5 Lime, Juiced
- 1 tsp1 tsp1 tsp Salt
Slaw mix
- .25 head.25 head.25 head Red Cabbage, Sliced in thin strips
- 222 Carrots, Shredded
- 111 Radish, I used a watermelon radish for color, small slices
- .5.5.5 Fennel, Sliced thin
- .25.25.25 Onion, Sliced thin
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a Mason jar or small bowl combine the sauce ingredients and stir well.
- In a large bowl combine the slaw mix.
- Pour sauce over slaw and stir to combine well.
- Refrigerate for at least an hour.
Notes
You can adjust the amount of each ingredient to taste. Will keep in the refrigerator for up to 4 days. Serve with your favorite BBQ, brats, or sandwich.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Paleo Pescetarian Plant Based Salads Shellfish Free Side Dishes Specific Carbohydrate Diet Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 111 |
| Fat: | 9 g |
| Carbohydrates: | 8 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 361 mg |
| Fiber: | 1 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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