Caveman Cuisine: Crunchy Cole-slaw

This crunchy, colorful cole-slaw is nothing like the traditional mayo-fest you had as a kid.


1/2 small head red cabbage (chopped)
1/2 small head green cabbage (chopped)
1 medium carrot (shredded)
1/3 large red bell pepper (chopped)
1 medium stalk celery (chopped)
3 medium radishes (sliced)
1/2 small white onion (sliced)
1 tbsp pumpkin seeds
2 tbsp ripe avocado (creamed)
1-2 tbsp flax seed oil
1 tbsp apple cider vinegar
Fresh ground black pepper


In a large bowl, mix together cabbage, carrot, bell pepper, celery, radishes, and onion.

In a separate bowl, combine avocado and apple cider vinegar.  Stir the vinegar-avocado mixture while slowly adding the flax-seed oil.  More or less flax seed oil can be used to reach the desired "dressing" consistency.

Pour the dressing over the mixed vegetables and mix until everything is evenly coated.  Season with freshly ground black pepper and top with pumpkin seeds.

Yield: ~4 servings
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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