This Paleo Sweet and Sour Coleslaw is crisp, tangy, and lightly sweetened with honey instead of refined sugar. Perfect as a side dish for grilled meats, barbecues, or a refreshing salad on its own. With simple ingredients and no mayonnaise, it’s a lighter take on classic coleslaw that’s both paleo and gluten-free.
Serves: 4–6
Prep Time: 20 minutes
Cook Time: 5 minutes (for dressing)
Total Time: ~25 minutes
Ingredients
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1 head cabbage, shredded
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3 carrots, grated
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¼ cup honey
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½ cup clear vinegar (apple cider vinegar works well)
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Salt and pepper, to taste
Instructions
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Prepare vegetables: Place shredded cabbage and grated carrots in a large mixing bowl.
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Make dressing: In a small saucepan, heat vinegar and stir in honey until dissolved. Remove from heat and let cool.
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Combine: Pour cooled dressing over the cabbage and carrots. Toss well to coat evenly.
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Season: Add salt and pepper to taste. Chill before serving for best flavor.
Notes
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Sweetness level: Adjust honey to taste depending on how sweet you like your slaw.
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Vinegar choice: Apple cider vinegar gives a fruitier tang, while white vinegar keeps the flavor sharp and clean.
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Storage: Keeps in the refrigerator for 2–3 days. Best eaten fresh for maximum crunch.
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Serving suggestion: Perfect with grilled chicken, pulled pork, or fish.
- Paleo
- SCD Appropriate
- Appropriate for the Roadmap to Health for IBD Sufferers
- Appropriate for the Roadmap to Health
- Gluten-Free
- Vegetarian and Vegan
FAQs
Is coleslaw paleo?
Traditional coleslaw often uses sugar or mayonnaise with processed ingredients, but this version uses honey and vinegar, making it paleo-friendly.
Can I make this coleslaw ahead of time?
Yes, but for best texture, mix the dressing and vegetables just before serving so the cabbage stays crisp.
Can I add other vegetables?
Absolutely — try thinly sliced red cabbage, bell peppers, or radishes for extra color and crunch.
