The other day it was so nice outside. Sun was shining, not terribly windy like it often is where I live, and zero bugs. When the weather is like this, it reminds of those awesome summer night memories on the patio grilling with your favorite people enjoying everything life in the summer has to offer.
Coleslaw is something I always had available growing up, but never really ate because mayo grossed me out. Then, I didn’t know the hidden oils and other junk that lurks around common condiments like mayo, I just didn’t like it. I’ve grown to really like it, especially in a good aoili with sweet potato fries.
I paired my coleslaw with shredded BBQ chicken and sweet potatoes. Slow cooked chicken smothered in Primal Kitchen’s golden BBQ sauce hit the spot. Homemade sweet potato fries are always a good idea in my house. Air-fried or baked, find that recipe here!
Lets circle back to that high quality mayo by Primal Kitchen. It is a staple for my husband and I. Like I said before, it makes an awesome aoili, lettuce wrap or sandwich spread. Primal Kitchen is awesome for so many reasons. First, it’s made with avocado oil, not soybean or canola, which can be highly inflammatory. Second, it’s made with cage free eggs. Finally, it’s finished with ingredients like garlic, salt, vinegar, lemon oil. Whole food ingredients you can pronounce.
I encourage you to swap out the conventional mayo for a high quality version like this one. Your body with thank you for it.
Paleo Classic Coleslaw
Ingredients
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 small carrot shredded
- 3 tbsp sunflower seeds
- 1/3 cup Primal Kitchen Mayo
- 1 tsp Apple Cider Vinegar
- 1 tsp coconut sugar or raw honey
- 2-3 tbsp fresh herbs such as parsley or cilantro optional
- salt and pepper to taste
Instructions
- Shred the cabbage and carrots if not pre-shredded. Add to a mixing bowl.
- Chop herbs and add to cabbage mix. Set aside.
- Combine mayo, vinegar, coconut sugar, and salt and pepper.
- Fold in mayo mixture into the coleslaw mix until evenly coated. Sprinkle with sunflower seeds and mix a few more times.
- Add more salt and pepper if desired. Serve immediately or store in the fridge for up 4 days.
