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.

Total Time
Yields 4


  • 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.


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