First, let me start out by saying that I don’t think that coleslaw with mayo is bad for you. Coleslaw made from store bought mayonnaise (yes, even Best Foods) is something to be avoided, it’s full of inflammatory vegetable oils and preservatives. Mayo made at home from pastured egg yolks and olive oil is a nutritional powerhouse full of vitamins, minerals and mono-unsaturated fat, not to mention delicious. But if you are sensitive to eggs or are doing an elimination diet, mayo is not on the menu.
I threw this coleslaw together the other day because I had some leftover cabbage that needed to be eaten and I’m currently doing the Autoimmune Protocol which eliminates eggs. I use a mixture of red and green cabbage so I can get a rainbow of veggies in my diet. The pigments in fruits and vegetables contain powerful phytonutrients essential for good health. Mark’s Daily Apple has a great post on this Why You Should Eat Brightly Colored Fruits and Vegetables.
- 1 medium head of cabbage or 1 pound of cabbage, shredded
- 1 Tbsp sea salt
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp organic red wine vinegar
- 1 Tbsp dried dill weed
- ½ tsp black pepper
- ¼ tsp granulated garlic or garlic powder
- Shred the cabbage into very thin slices.
- Once shredded, layer the sea salt throughout the shreds and let it sit for about an hour. Thanks to The Paleo Mom for this tip.
- Rinse the cabbage well and dry.
- Add the olive oil, vinegar, dill, pepper and garlic. Mix well.
- Chill for 30 minutes before serving.