Cole Slaw BETTER title pic


We still have cabbage coming out of our ears from our harvest earlier this summer! I’ve already made 6 quart jars of sauerkraut, cabbage soup, and colcannon. Luckily, I love cabbage, and cabbage keeps in the fridge really well.

I love coleslaw, but I hate making paleo mayonnaise. It’s good, but it’s so much work and cleanup for just a condiment. Therefore, I tend to lean towards vinegar-y coleslaw. This is another venture in finding tasty and creative ways to use cabbage. I LOVE this coleslaw, and so does my husband. I made this for him on one of our first home dinner dates. The basil, red pepper, and cucumber give it such a fresh punch of flavor. It’s soy-free, and has lots of detoxifying ingredients (see here). Enjoy!

Fresh & Spicy Thai Coleslaw

Servings: 4-5 cups coleslaw



  • 1 lb green cabbage (about 1 medium-large head), shredded
  • 1 cup or 1/8 purple purple cabbage, shredded
  • 2 carrots, grated or shredded
  • 1/2 cucumber, seeded, diced
  • 1 red bell pepper, sliced thin
  • 3 scallions, sliced diagonally
  • 20 basil leaves, thinly sliced
  • toasted sesame seeds ( to garnish) – (find here)


  • 1/2 teaspoon crushed red pepper flakes (find here)
  • 1 clove garlic, minced
  • 1/4 cup coconut vinegar(my fave here) or white vinegar (find here)
  • 2 tablespoons honey or 2 teaspoons sugar
  • 2 tablespoons macadamia nut oil (my fave here)
  • 1 teaspoon sesame oil


  1. Combine all salad ingredients into serving bowl.
  2. Combine dressing ingredients into glass jar and shake well until combined.
  3. Drizzle over vegetables and toss.
  4. Let stand about 10-20 minutes in fridge.
  5. Re-toss salad before serving and sprinkle with sesame seeds.