Paleo Apple Ginger Coleslaw
We are all on the same mission. That mission is to live a healthy and happy life. What if I told you that is what I am constantly working towards in each of my recipes? A few of my recipes are directed more towards happy then healthy, but the majority are directed towards both. My goal is to create healthier versions of foods that you love. This Paleo Apple Ginger Coleslaw recipe does exactly that. The crunchy texture of the fresh cabbage and carrots, combined with the sweetness of the apple, is complimented by the tangy ginger, and together equals happiness in every bite. This recipe is also compliant to Vegan, Vegetarian, Dairy Free, Gluten Free, and Low Carb diets. There you go, happy and healthy!
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What kind of apples do you use?
The type of apple you use is a personal preference. We like our apples sweet and crisp. I tend to use Gala or Honeycrisp apples with this recipe. Other types of apples that may be good include:
- Fuji
- Pink Lady
- Piñata
- Jazz
- Empire
Shredding Vegetables
This recipe is already easy, but if you want to make it even easier you can buy a pre-shredded coleslaw mix at the store. I choose to make my own. I am usually trying to use up half of a cabbage head leftover from other recipes. Also, I secretly love using my food processor, I use it every chance I can. It is perfectly acceptable to buy the pre-packaged coleslaw mix and add your own apples.
To shred my vegetables I use my Kitchen Aid food processor. I choose to use the medium blade on the cabbage and carrots and the thin blade on the apples and onions. Blade choice is a personal preference. We like the cabbage and carrots a little chunky.
If you do not have food processor, this recipe is still for you. You can still slice your cabbage and onions into thin strips, grate your carrots, and cut your apples into chunks.
What can I serve with this recipe?
This Paleo Apple Ginger Coleslaw is the perfect side dish to any cookout meal. I have served this recipe with hamburgers, hotdogs, Bar-B-Que, steaks, Buffalo Chicken Wings, and ribs. Also, I will take the leftovers with me to work for lunch, as a side to my protein of choice. The options to this recipe are unlimited.
How do I store leftovers?
Leftovers are best stored in an air-tight container and kept in the refrigerator for 3 to 4 days. Coleslaw does not do well in the freezer. Freezing would cause the produce to wilt.
Paleo Apple Ginger Coleslaw Recipe
Equipment
- Grater (optional)
- Food Processor (optional)
Ingredients
- 2 apples
- 1/2 head cabbage medium sized
- 1/2 red onion medium sized
- 2 carrots
- 1/2 cup mayo compliant
- 1 tbsp lemon jucie
- 1 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 1 tsp ginger fresh, grated
- 2 tbsp dijon mustard
Instructions
- Slice up cabbage, carrots, apples, and onions. Add sliced produce into large bowl and toss with lemon juice until well mixed.
- In a small separate bowl add compliant mayo, maple syrup, apple cider vinegar, ginger, and dijon mustard. Mix well.
- Pour mayo dressing over shredded produce, and toss until well coated.
- Let coleslaw chill for 30 minutes to an hour in the refrigerator before serving.
From Our Table To Yours,
