This Paleo Classic Creamy Coleslaw is light, fresh and perfect for a summer barbecue. It takes just 20 minutes to make and can easily be adapted to be Whole30 or Vegan. Leftovers will last for up to 3 days in the fridge.
1tbsphoney or maple syrup(optional, omit for Whole30)
Instructions
Place the shredded red and green cabbage, carrots and sliced red onion in a bowl.
To julienne the apple, cut it into quarters and remove the core. Cut each quarter into slices 1/8th inch thick. Stack the slices on top of each other and cut them into matchstick sized pieces. You could also achieve this size of apple slice by using a mandolin. Place the julienned apple slices in the bowl with the other ingredients.
In a small bowl whisk together all of the ingredients for the dressing. Taste and adjust the flavours as desired by adding more vinegar, mustard etc.
Pour the dressing over the coleslaw and toss to ensure everything is well coated. Add in the chopped parsley and sunflower seeds and toss one more time before serving.
Notes
*or alternatively you can use 20 oz of premade coleslaw mix in place of the shredded cabbage