This Paleo Apple & Sultana Coleslaw is a great way to get your daily dose of good fats, veggies and well, even fruit! It is everything that you could dream for in a coleslaw – creamy, sweet, crunchy, tangy, just perfect if I do say so myself… Best of all it will only take you 15-20 minutes to make and it will be well worth it to have a week load of coleslaw at your fingertips to get snacking on. I used to love a good old cheese and coleslaw sandwich and now I can eat one Paleo style using raw grass-fed cheddar and my Paleo Granary Bread.
You can always mix this recipe up a bit if you want – try swapping some cabbage for fennel or beetroot, or maybe start adding in a few spices for more depth of flavour! If you’re vegan then simply replace the Paleo Mayonnaise for 250g of coconut yogurt with a squeeze of lemon juice and 1/4 tsp Himalayan pink salt.
Yields: Enough to fit into a 2L container!
1/2 head red cabbage
1/2 head white cabbage
4 carrots (peeled)
4 Braeburn apples
2 medium onions
1 cup sultanas
25g-50g flat leaf parsley (roughly chopped)
3 tbsp maple syrup
3 tbsp apple cider vinegar
380ml Paleo Mayonnaise (or 250g of coconut yogurt, squeeze of lemon juice, 1/4 tsp Himalayan pink salt)
- Using a food processor, mandoline, or even your good old trust kitchen knife, finely shred your red and white cabbage, your carrots, onions and apples and place into an incredibly large mixing bowl. I am talking massive, there is a lot of coleslaw to be made from this recipe!!!
- Stir through your sultanas, chopped parsley, maple syrup and apple cider vinegar until evenly combined.
- Stir in your jar of Paleo Mayonnaise and hey presto here you have it – you very own Paleo Coleslaw. Be sure to store in an airtight container for no longer than 1 week but ideally eat within 3-5 days.