Carrot And Pineapple Slaw

Coleslaw – that mainstay of every picnic, the topping of choice for so many proteins, and the bane of the Paleo eater. Traditional coleslaw, with its heavy emphasis on regular mayonnaise and a host of other not-so-great ingredients, has not been an option for the Paleo-minded diner. But no more – this homemade version will allow you to enjoy all the comforts of a tangy slaw while keeping your nutritional needs in mind. Depending on the type of homemade mayo used, this is a great vegetarian option as well.

This slaw is incredibly easy to prepare – just break out the food grater (or for even faster prep, a food processor), clean your produce, and get to shredding! Just make sure to have some homemade mayo on hand before you get started (or plan on making as part of your prep) – the healthy benefits of this dish will be eliminated if you substitute store-bought mayo in its place. Use more or less mayo based on your preference – more for a creamy slaw, less for a drier dish. The estimated macros for this recipe are based on a creamier version. Once you have everything combined, cover and refrigerate for as long as you need to chill the dish (about half an hour), and get ready to serve!

The great thing about this slaw is that you can use it in the exact same ways that you would for a traditional coleslaw. Make a batch of this to use as a dressing for the All-American Burger. This recipe serves four, so consider doubling, tripling, or increasing further for a contribution to a group pot-luck or if you plan to host a Paleo party.

Carrot And Pineapple Slaw Recipe

Ingredients

• 4 cups shredded carrots
• 1 cup shredded cabbage
• 1/4 cup dried cranberries
• 1 apple, shredded
• 1/2 cup pineapple, diced
• 2 tbsp. apple cider vinegar
• 1 tbsp. fresh lemon juice
• 1/4 to 1/2 cup homemade mayonnaise

Preparation

1. In a small bowl, whisk the lemon juice, apple cider vinegar, and homemade mayonnaise until well-blended.
2. Add the remaining ingredients to a salad bowl.
3. Pour the mayonnaise mixture into the salad bowl and toss until well-blended.
4. Refrigerate before serving.