I’ve never been a huge fan of coleslaw. It was always at summer potlucks or BBQs and I always avoided it. If I was going to eat my vegetables, I could think of a dozen other ways to do it that didn’t involve eating cabbage in a white sauce. Maybe it was because it was always next to potato salads and those kind of grossed me out too.
Either way, this slaw was a game changer for me. Another odd fact is that I had never bought a head of cabbage until this year. I think it was the fact that I had associated the vegetable with the BBQ side that I wanted nothing to do with.
This is a great salad to make in bulk for the week, as the stiff vegetables tend not to wilt or get sloppy like other salad greens do.
Paleoso tip for if you make this in bulk: I find that when you wait to add the dressing until the morning of the day you plan to eat the slaw, it tends to stay crispy even after a couple of days. Just wait to add the dressing until the day you plan to eat the coleslaw.Photo credit: Christine Leiser