Sunday 4/20

Happy Easter!!

And for your meal, from the nice folks at

Homemade Paleo Coleslaw


  1. ½ head green cabbage
  2. ½ head purple cabbage
  3. 2 cups shredded carrots
  4. ¼ cup white vinegar (or apple cider vinegar)
  5. ½ tsp sea salt
  6. ½ tsp black pepper
  7. ½ tsp dry mustard
  8. ½ tsp celery seed
  9. ½ tsp garlic powder
  10. ½ cup homemade paleo mayonnaise
  11. This recipe serves approximately 8 people.


  1. Dice or shred both half heads of cabbage.
  2. Place into a large bowl with shredded carrots, mix well.
  3. Add in vinegar and mayonnaise, mix well.
  4. Add in all seasonings (adding more or less to taste), and mix until cabbage and carrot mixture is fully coated.
  5. Serve and enjoy! Covering and placing in the fridge for about an hour before serving will allow the flavors to fully mature.