Simple Cabbage Slaw
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Simple Cabbage Slaw

A quick and simple side dish to serve with pulled pork or any bbq meats.

I love a fresh salad for lunch, but they often don’t pack well. For weeks when I’m trying to get my cravings for something green and fresh-ish, I rely on cabbage slaws. The fresh crunchy texture can pack well, and be made a few days ahead of time.

For this recipe, you can use any green cabbage, but I prefer the lighter texture of a Nappa cabbage. This slaw will keep for several days in the fridge without going limp, and it’s a great pairing for smokey, rich meats such as pulled pork or anything from the grill.


Paleo Cabbage Slaw

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Nutrition per portion

  • 1/2 head of Nappa cabbage
  • 1 teaspoon kosher salt
  • 1/4 cup rice vinegar
  • 2 limes, juiced
  • 1 Tablespoon grainy mustard
  • 1 Tablespoon honey
  • 1/2 teaspoon Aleppo pepper or red pepper flakes
  • 1 red pepper, cored and thinly sliced
  • 1/2 bunch of cilantro, chopped (approximately 1 cup)
  • 1/4 cup avocado oil
  1. Slice the cabbage into thin ribbons and add to a large bowl. Sprinkle with salt and massage for one minute to soften.
  2. In a small bowl, whisk together the vinegar, lime juice, mustard, honey, and Aleppo pepper.
  3. Add the sliced red pepper and cilantro to the cabbage, pour the dressing over and give everything a good toss to coat.
  4. Drizzle the oil over everything and toss again.
  5. Serve immediately, or chill in the refrigerator. Keeps for up to 7 days chilled.
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