Although coleslaw normally isn’t considered the healthiest of options. Paleo fans who make their own mayo know differently. I used coconut oil and extra virgin olive oil to make this mayo, so it full of healthy fat. The fat plus the fiber from the cabbage makes this crazy filing, and since it’s healthy, feel free to eat as much as you like. Personally, I hate portion control. If I eat healthy and limit the amount of sugar I eat, then not only do I feel better, but I look better too 🙂  With this recipe, backyard BBQ won’t make you want to run to the gym…to run some more.
Purple Coleslaw
Prep time
Cook time
Total time
Ingredients
- 1 small head of green cabbage
- 1 small head of red cabbage
- 4 eggs yolks
- 1 cup of extra virgin olive oil
- 1 cup of coconut oil
- 2.5 tbsp dijon mustard
- 1 package of bacon
- 1 lemon
- 1 tsp sea salt
Instructions
- To make dressing in food processor, combine yolks, mustard, lemon juice, and sea salt until smooth.
- With food processor on, slowly pour in coconut and olive oil. The slower the better so the mayo doesn't break. Set aside.
- In food processor, slice green and purple cabbage, set aside.
- In a large pan cook bacon, until crisp then crumble it over the cabbage.
- Add desired about of mayo to coleslaw. I used ¾ of what I made, then mix everything together.
Notes
Yolks at room temperature work better for emulsification.
Nutrition Information
Serving size: 6-8
Posted on Allergy Free Wednesdays.