Since my husband and I got married, balancing our food preferences has been an ongoing battle, especially where vegetables are concerned. I like cooked vegetables like broccoli, cauliflower, asparagus, and greens and he likes salad. However, no vegetable is more divisive in our household than cabbage. If you read my post on paleo stuffed cabbage rolls a few weeks back you know that I am a huge fan of cooked cabbage. I am also a big fan of eating seasonally because it saves you a lot of money. My husband, while supportive, hates everything about cooked cabbage. He hates the smell, the texture, and the thought of it.
I am stubborn though, and with beautiful heads of cabbage filling up every stall at the farmer’s market I was not about to allow the season to pass by without finding a way for us both to enjoy it. When I decided last week to make my new pulled pork recipe, I asked my husband his thoughts on coleslaw. To my surprise, he said he liked coleslaw and would give it a shot.
This recipe could not have been easier or quicker, it made a fair amount and the best part… when I served it that night my husband’s response was, “wow this tastes as good as a restaurant’s!” I’ll take it!
Simple Paleo Coleslaw:
1/2 head of green cabbage
1/2 yellow onion
1/2 cup of paleo mayonnaise
3 TBS of Apple Cider Vinegar
1 TBS Dijon Mustard
salt to taste
Use your food processor to shred the cabbage carrots and onions. Combine in a large bowl. In a small bowl combine mayonnaise, vinegar and mustard mustard. Pour over the veggies and toss to combine. Season to taste with salt. Enjoy!