When I was 15 years old, I worked over the summer in a British-style Fish & Chips “Shop”.  This particular “shop” (a restaurant that specializes in take-out) was well-known in the area for having the best batter, the best fries, and the best coleslaw.  There were only two employees, me and “the chef”.  The “chef’s” only responsibility was to slice the fish.  I got paid one third of his salary to do everything else, from peeling and slicing potatoes, to deep frying, to cashier, to managing phone orders, to packaging up orders for pick-up, to waiting on the four seldom-used tables, to washing the dishes and mopping the floors.  Let’s just way this job was a good incentive to do well in school.  The benefit of this summer was enough cash to buy myself a winter coat and a bed (did I mention I grew up really poor?) and, because I was the one making the coleslaw, I learned the secret recipe!  A little modification to make it paleo and I can now share it with you!  This dressing tastes better and better the longer it sits, so you can make it well in advance.  Serves 6-8 (great size for a potluck or barbecue).

Ingredients:

• ½ head (approximately 1 pound) green cabbage
• 2 Tbsp Salt
• 2 medium carrots
• ½ cup paleo mayo (see recipe here)
• 1 Tbsp Mustard
• ¼ tsp Turmeric
• ¼ tsp Paprika
• 1½ Tbsp Apple Cider Vinegar
• ¼ cup chopped fresh dill (or use a scant ¼ cup good quality dried Dill Weed)

1.    Slice the cabbage as thinly as you can (I use my Mandoline Slicer set to 1/16” thick).  Toss with salt and let sit in a colander in your sink for at least 1 hour (and up to 3 hours; salt a little longer if your cabbage is not sliced as thinly).
2.    Rinse the cabbage extremely thoroughly (taste it to make sure you rinsed all the salt off) and let drain (or dry in a Salad Spinner).
3.    Grate carrots with a coarse Grater (alternately you can julienne them very finely and salt with the cabbage) and combine with cabbage in a large bowl.  Chop dill very finely (the ¼ cup measurement is after chopping). 
4.    Mix paleo mayo (see recipe here) with mustard, turmeric, paprika, vinegar, and dill.  Pour over cabbage and carrots and toss until thoroughly coated.  It’s best if you cover with plastic wrap and refrigerate for at least 1 hour before serving (stir before serving since dressing tends to settle to the bottom of the bowl).  Enjoy! 

You might also be interested in...

Turkish (Hidden Liver) Meatballs with Paleo Cacik

Heart Roast

Curry-Braised Kale and Cabbage

Italian Fennel Beef Sausage

Homemade “Hungarian” Sausage

Homemade Coconut Milk

Honey-Candied Ginger

Bacon-Basil Zucchini “Pasta”

prev next