Coleslaw is a staple for any BBQ! This Creamy Coleslaw it is also perfect as a quick weeknight side dish.
Way back in the day I counted calories, like all of them, all the time. Back then I thought that the only way to be healthy was to eat as few calories as possible and to know how many you had burned during exercise.
My thoughts have changed in this area.
Years ago, I got to a place in my weight loss journey where those last few pounds I thought I need to drop would not budge. That lead me to research other ways of eating. This is when I discover the Paleo and Primal diets.
The information that Mark Sisson and Diane Sanfilippo were sharing began to change how I looked at health and the importance of food quality. This info started my health journey! And ultimately lead to me becoming a nutrition consultant through the Nutritional Therapy Association.
I no longer count calories.
While I do believe that tracking what you eat for a short time can be a useful tool, I know that focusing on quality will get you farther in your health goal then counting every calorie.
Instead counting calories, I focus on eating real foods that are not processed but are properly prepared, and nourishing!
For my family and me, this looks like plenty of fruits and veggies alongside a good deal of properly raised animal proteins. We also consume dense carbs from potatoes or rice, and occasionally some gluten-free noodles. I bake a loaf of long-fermented mostly einkorn wheat sourdough and sourdough pancakes most weeks, that is the only gluten we consume.
Sometimes we want a little something sweet! So we will have ice cream from time to time. Or I make a gluten-free dessert or snack, like my Banana Oatmeal Cookies that the toddler loves.
While I no longer count calories, I do still make some of the recipes that I discovered during that time. Most needed to be adjusted to fit the nutritional guideline I now follow.
Cooking Light was one of my favorite sources for recipes back then. I made quit a few of their recipes.
One recipe that I still make often, nearly weekly in the summer, is a creamy coleslaw recipe. I adapted it slightly to use cleaner ingredients.
How I adapted the recipe
The original recipe was a thinner dressing. I have added a bit more mayo and mustard to create a thicker dressing that sticks to the cabbage.
Speaking of mayo, the recipe called for reduced fat. That is a no-go for me and should be for you as well. Those reduced-fat items typically have the same unhealthy oils with the addition of other poor-quality ingredients to make them taste good. I use an avocado oil-based mayo instead.
Processed sugar is another ingredient that I avoid as much as possible. I do use natural sweeteners though. For this recipe, I swapped the sugar for honey.
What you need to make Creamy Coleslaw
Shredded Cabbage – I typically use all red cabbage, you can use green or a mix of the two.
Shallots – I prefer the more mild taste of shallots for this recipe. You can use red onion.
Carrots
White wine vinegar
Avocado Oil Mayo – My favorite brands are Primal Kitchen and Chosen Foods.
Spicy Brown Mustard – I always some Gulden’s on hand and recommend it, but any spicy brown will work.
Honey – Buy local when you can!
Salt – Choose a high quality sea salt over standard table salt to get minerals.
Pepper
How to make Creamy Coleslaw
Using a food processor or box grater, shred cabbage and grate carrots. Measure out 8 cups of cabbage and 2 cups of carrots. Transfer to a large serving bowl.
Thinly slice shallots, add to cabbage and carrots.
Add mayo, mustard, vinegar, honey, salt, and pepper to a small bowl or pint-sized jar.
Whisk or shake well to combine.
Pour dressing over cabbage mixture, stir well.
Allow to sit for 10 minutes before serving.
How to use this recipe for meal planning and prep
This recipe is great for including in your weekly meal plan! Depending on the size of your family, you may get 2 meals out of this recipe.
During your meal prep time, shred cabbage, grate carrots and mix up the dressing. Use a food processor to make the shredding and grating a quick task.
Store the cabbage and carrots together in an airtight container.
For the dressing, put all the ingredients in a mason jar, put the lid on, and give it a good shake. Store in the same jar. No extra dishes, woohoo!
Kept separately, the ingredients will last for at least a week in your frig.
Go ahead and make this tangy and delicious coleslaw for your next BBQ! Let me know in the comments how you like it!
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Creamy Coleslaw
Creamy coleslaw is perfect for a weekend BBQ or weeknight meal. It is gluten-free, Paleo-friendly, and delicious!
Ingredients
- 8 cups red cabbage, shredded, 1 medium head
- 2 cups carrots, grated, about 4 medium
- 4 shallots, thinly sliced
- 1/4 cup white wine vinegar
- 1/4 cup avocado oil-based mayo
- 1/4 cup spicy brown mustard
- 1-2 tbsp honey
- 1/4 tsp. salt
- 1/8 tsp pepper
Instructions
- Using a food processor or box grater, shred and grate carrots. Measure out 8 cups of cabbage and 2 cups of carrots. Transfer to a large serving bowl.
- Thinly slice shallots, add to cabbage and carrots.
- Add mayo, mustard, vinegar, honey, salt, and pepper to a small bowl or pint-sized jar. Whisk or shake well to combine.
- Pour dressing over cabbage mixture, stir well. Allow to sit for 10 minutes before serving.
Notes
- This recipe works well for meal prep. Shred cabbage and carrots, store in an airtight container. Mix dressing in a pint-sized jar and store. When mealtime comes around, slice shallots and add to cabbage mixture. Pour the dressing over top, mix, allow to sit for ten minutes then enjoy!
- Green cabbage also works great, or a mix of red and green.
- If you do not have shallots, red onion will also taste great.
