Coleslaw (refined sugar free, AIP)
  • ½ small head of green cabbage
  • ½ small head of red cabbage
  • 2 carrots
  • 2 scallions, finely chopped
  • 2 tablespoons apple cider vinegar (or white vinegar)
  • 3 tablespoons maple syrup or honey
  • ¼ teaspoon garlic powder
  • ¾ teaspoon salt
  • ⅓ cup extra virgin olive oil
  1. Finely shred red and green cabbage. Grate or shred carrot. (I use the large shredding disk on my food processor to do the cabbage and carrot.)
  2. In a large bowl, toss together the cabbage, carrots and scallions.
  3. In a medium bowl, add apple cider vinegar, maple syrup, garlic powder and salt. Whisk.
  4. While continuing to whisk, slowly add olive oil in a steady stream.
  5. Pour dressing over cabbage mixture and toss to combine well.
  6. Cover and keep in fridge for at least an hour before serving.
Recipe by my BIG FAT grain free life at