During this time of the year, when everyone is out grilling, it’s usually easy to find a Paleo meat option but it’s difficult to find a Paleo friendly salad. This red cabbage salad is Paleo approved and Whole30 compliant, made with ingredients you probably already have at home; all you need is a red cabbage. You’ll surprise all your friends when you take this simple healthy salad to a potluck. It’s so vibrant in color, fresh, crisp and tangy that they’ll never guess it’s Paleo.
Most slaw’s are sweetened with sugar or honey but this recipe doesn’t use any sweeteners. It is absolutely sugar-free and it’s made with clean mayonnaise that I made myself. You can easily make this salad vegan if you substitute the mayonnaise with vegan mayonnaise. My brother-in-law and his girlfriend are vegan and their favorite brand is Just Mayo.
This red cabbage salad is so refreshing and delicious. It brings back memories of my time in the Middle East visiting with my family last year. You’ll find many different variations of this salad in the Middle East on a mezze table or as a side at fast food restaurants or on top of shawarma and falafel sandwiches and wraps. My mom always has a fresh batch of this salad in the fridge and it is loved by the whole family. It makes for the best side, snack or light lunch on a hot summer day. It’s also great for a picnic style dinner on a warm summer evening.
I made a big batch of this salad for Fourth of July and it was perfect on lettuce wrapped Applegate hotdogs and turkey burgers. It’ll last you a few days and you won’t be able to get enough of it- it’s borderline addictive. My husband loves it as much as I do and now my brother-in-law does too.
Just like the beet salad, this red cabbage salad is full of vitamins, nutrients and cancer-fighting minerals. Red cabbage has a distinct flavor and tastes different than green cabbage. It’s full of flavor on its own but once you mix all the ingredients together, you take it to a whole ‘nother level. With red cabbage being the star ingredient, this simple salad is one that is sure to impress and one that I plan on taking to summer potlucks.
- 1 large head red cabbage (mine was about 2 pounds)
- 3 tablespoons clean mayonnaise (you can substitute with vegan mayo)
- 2 tablespoons of fresh lemon juice
- 1 teaspoon yellow mustard
- 1 tablespoon apple cider vinegar (you can substitute with distilled white vinegar)
- 2-3 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- dash of black pepper
- Wash and dry your *cabbage.
- Remove first layer of cabbage skin.
- Cut cabbage in half lengthwise.
- Cut your halves in half. You’re left with 4 quarters.
- Finely shred the cabbage.
- Set aside in large bowl.
- In a small bowl, mix the rest of your ingredients together.
- Add the dressing to the cabbage.
- It’s best to use your hands to massage the cabbage and the dressing together.
- Enjoy right away or store in an airtight container in the fridge for up to 4 days.
*Arabic word for cabbage: malfoof