Sweet Summer Slaw
Author: Kristen Barkley
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
Serves: 4
A tropical twist on a classic side.
Ingredients
- ½ medium green cabbage, shredded
- ½ medium red cabbage
- 2 large carrots, finely grated
- ½ cup fresh diced pineapple
- ¼ cup fresh parsley, chopped
- ½ cup fresh pineapple
- ¼ cup white wine vinegar
- ½ cup homemade Paleo mayo
- ½ t cayenne pepper
- ½ t paprika
- ½ tsp sea salt
- ½ white pepper
Instructions
- Thinly Slice cabbage, shredded carrots. diced pineapple and parsley to a large mixing bowl.
- In the bowl of your small food processor, add all the ingredients for the vinaigrette and process until smooth and creamy.
- Pour over the vegetables and mix well with your hand, taking care to massage the slaw well for a minute or two, to soften the veggies and get then to release some of their juices.
- The slaw can be eaten immediately but will be much better after resting in the fridge for a couple of hours, or even overnight.
- This salad will keep for 5-7 days in an airtight container.
