This coleslaw comes together so quickly, provided you have a food processor. The result is crunchy, tart, a bit creamy and very fresh! One thing: this recipe calls for mayonnaise, but commercial mayo is full of all sorts of crud. I found a couple of recipes for homemade mayonnaise that I like. There’s a small-batch recipe for Paleo mayonnaise and then a version of Paleo mayonnaise that has a bit more of a substantial yield. I used a very light olive oil in mine, and actually used two eggs instead of the one that the smaller version called for, because it became evident that I needed more protein to bind it together.

Serves 4     adjust servings


  • 1/2 cabbage
  • 2 carrots (small)
  • 1/2 onion
  • 1/4 cup mayonnaise
  • 1 tbsp orange juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp mustard powder
  • 1 tsp black pepper
  • 1/2 tsp celery salt


  1. In a food processor, finely shred the cabbage and carrots (working in batches if needed) then transfer to a large mixing bowl.
  2. Finely shred the half onion.
  3. In a small mixing bowl, combine onion, mayonnaise, orange juice, apple cider vinegar, mustard powder, black pepper and celery salt.
  4. Add to the cabbage and carrot mixture, combine thoroughly.


Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 124kcal Calories from fat 102
% Daily Value
Total Fat 11g 17%
Saturated Fat 2g 10%
Transfat 0g
Cholesterol 6mg 2%
Sodium 143mg 6%
Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 1g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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