There’s nothing wrong with Paleo mayonnaise, but coleslaw without the mayo is also good in its own right – the cabbage stands out a little more, and there’s a lot of room to play around with other ingredients. This variation uses a homemade vinaigrette for the dressing, and perks up the cabbage with fresh, juicy apple slices, crunchy pecans, and sweet dried cranberries.
Without the mayo, this slaw is egg-free, and to make it completely autoimmune-friendly, you could just take out the pecans as well. Unfortunately, it is pretty much a FODMAP explosion (cabbage, apples, nuts, and dried fruit all in one recipe!), so people who are sensitive to FODMAPs will probably want to pick another side dish.
This would go very nicely with some rich roast beef, or maybe another red meat like duck. It’s also a very nice change from lettuce for a cold leafy salad, and without the mayo it’s not complicated at all to throw in a lunchbox and haul around to work or school (or to a potluck or a friend’s house for dinner).
Red Cabbage, Cranberry, And Pecan Slaw Recipe
Protein: 2g / %
Carbs: 36g / %
Fat: 23g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 small red cabbage, thinly sliced
- ½ cup dried cranberries
- ½ cup pecans, chopped
- 1 to 2 apples, cored and thinly sliced
- 1 green onion, thinly sliced
- ¼ cup extra virgin olive oil
- 3 tbsp. apple or raspberry cider vinegar
- Sea salt and freshly ground black pepper
- In a salad bowl, combine the red cabbage, dried cranberries, pecans, apple, and green onion.
- Whisk the oil and vinegar in a small bowl until well-emulsified, and season with salt and pepper.
- Drizzle the vinaigrette on top of the slaw, and toss until well coated.
- Cover and refrigerate for 1 to 12 hours before serving.