Guest Post: Tangy Coleslaw [From Personally Paleo]

If you guys don't already follow Katie over at Personally Paleo, you're doing yourself a disservice. Not only is her story and paleo journey inspirational (read about it at Primal Palate), but her recipes are just fantastic. Take a look at her Quiche Kathleen, Cinnamon Pita Chips or Pecan Crusted Cheesecake and tell me you don't want to lick your screen. She lives in the Windy City - my old stomping grounds - meaning she embraces the sass, sense of humor and wild side a gal needs to thrive in the lively city of Chicago. Needless to say, it seems as though we are cut from the same cloth. 

I was so thrilled when Katie agreed to do a 4th of July recipe swap with me (stay tuned for an upcoming post of mine on her site). As Katie points out's BBQ season. She has contributed here the perfect side dish to your Saturday celebration...tangy slaw. With that - I introduce Katie and her bomb diggity personally paleo recipe.

I like to think if Finley and I lived closer, we would easily create chaos all over the city with food eating, wine drinking, butt kicking antics. Her blog is so enjoyable to read because she openly shares her sassy sense of humor and “this is who I am” attitude. Besides all of that, her recipes are so drool worthy (which I’m sure you’ve already noticed). When we started discussing a recipe swap, 4th of July seemed like the perfect opportunity to give you guys something new.

4th of July is prime BBQ time. When it comes to barbeques and summer parties, I think the sides can really make the meal. One of my favorite sides is coleslaw, but not your typical, creamy slaw. I like some tang in mine. This here is my favorite way to spruce up this side and I’m beyond thrilled, excited, honored and just about every other positive adjective, to share this recipe with you!


  • 1 lb mix of chopped green cabbage, red cabbage and carrots
  • 2 tbsp apple cider vinegar
  • 1/4 cup Olive Oil Mayo
  • 1/2 tbsp Dijon mustard
  • 1/2 tbsp minced onion
  • 1/4 tsp each: garlic powder, dill weed, pepper
  • 1/4-1/2 tsp salt


  1. Combine cabbage mixture with apple cider vinegar, mayo and mustard.
  2. Add in seasonings/spices and mix well.
  3. Place in fridge until ready for eating and serve chilled.
  4. Store leftovers in an airtight container in the fridge.