This super simple 10-minute coleslaw recipe is perfect for tacos, pulled pork sandwiches, on top of a big salad, or as a side dish with any meal! It's paleo, gluten free, dairy free, Whole30 approved, low carb, and keto!
Prep Time: 9 minutesmins
Cook Time: 1 minutemin
Servings: 6servings
Ingredients
1small head purple cabbagethinly sliced
1/2large red onionthinly sliced
1bunch cilantrofinely chopped (with stems)
1jalapeñominced
2limesjuiced & zested
1/2cuppaleo mayofor homemade, see recipe in text above
Mix well using your hands and massage the mixture for about 30 seconds to soften the cabbage a bit.
Cover and refrigerate for at least 30 minutes before serving. This coleslaw is best after a few hours so that the flavors can combine. And it's actually even better the next day, so feel free to make it a day ahead of time!
Notes
I recommend tasting your jalapeño before tossing it in the recipe! Jalapeños are notorious for having varying levels of spiciness, so if you are very sensitive to spice and you have a really hot jalapeño, just add half or even a quarter of it instead of the whole thing. And if your jalapeño is super mild, then consider adding 2 or even adding a bit of cayenne pepper for some extra heat if you want some more spice!