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Paleo Summer Slaw

5.0 from 1 vote

When it’s hot out and I’m hungry I usually crave a few things: something crunchy, something cold, and something no-cook. This Paleo Summer Slaw checks all those boxes!

Something about summer just calls for a cool way to eat your vegetables, and for us lately, this Paleo Summer Slaw HITS. THE. SPOT.

Why You’ll Love This Recipe

There are so many reasons you’ll love this Paleo Summer Slaw, the first of which is how absolutely gorgeous it looks! Just having this in your fridge will entice you to eat it, and that is a huge factor for eating healthy foods. Remember, we eat with our eyes, first! This slaw definitely checks that box.

The vibrant colors in this slaw it will make you want to dig right in – and then you get to experience the flavor. It’s creaminess, thanks to a bit of paleo mayonnaise, and zesty fresh flavor, from the garlic and lemon juice, makes it the perfect side dish to serve up at dinner alongside burgers or grilled chicken, or bring to a BBQ in a beautiful bowl.

This Paleo Summer Slaw is paleo, so there is no gluten or dairy, and it’s also refreshingly light. I think it’s perfect to go alongside some fresh grilled summer meats, like a burger, grilled chicken, or even fish.

You’ll also love this slaw because of its nutritional benefits, which we’ll get into a bit more below.

I love this slaw in particular because it’s no-cook, easy to make (especially if you have the Ninja Food Processor), and it’s the perfect go-to side dish for all your summer BBQ’s. Put it in a clear bowl like I did here, and it makes the perfect edible centerpiece for your summer dinner table.

My kids even love this slaw to munch and crunch for lunch!

Make this slaw and trust me, you will have it on repeat! Let’s get into the main ingredients you’ll need to make this summer slaw.

The Ingredients

Here are some of the key ingredients included in this yummy Paleo Summer Slaw:

  • head of red cabbage
  • carrots
  • lime
  • apple cider vinegar
  • mayonnaise
  • honey
  • garlic
  • coriander
  • cilantro

All of these ingredients, plus a few others, meld together to make this a perfect summer side dish. I love it when a recipe both looks and tastes great, and this summer slaw checks both boxes.

Health Benefits of This Paleo Summer Slaw

In Chinese medicine, red cabbage is considered a “cooling food.” These types of foods help clear excess heat from the body, which is what we want in summer. It’s also recognized in Western medicine as a health food. Its loaded with vitamin C and contains phytochemicals, sulforaphane and indoles. These plant nutrients protect the cells from damage and reduce inflammation, and have been shown to decrease the risk of chronic illness. The phytochemicals provide antioxidants, and eating this cabbage aids your body in a gentle detox process.

When buying cabbage, you want to choose a head that feels heavy for its size. The leaves should be tightly wrapped. (Loose, limp leaves indicate an older cabbage.) You can store your cabbage in the refrigerator for up to 2 weeks after purchasing.

You can eat cabbage raw, as we do in this recipe; it can also be steamed, boiled, roasted, sautéed, or stuffed for side dishes or entrees. For a beautiful “pop” of color to your meal as well as a nutrition boost, add shredded cabbage near the end of cooking to soups or stews or stir-fry dishes. You can also add it to fresh salads, or simply chop and drizzle with salt, pepper, and olive oil.

Other nutritional powerhouse ingredients in this Paleo Summer Slaw are apple cider vinegar (helps aid the body in gentle detox), lime juice, cilantro (another great summer cooling food), and coriander, all of which have health benefits that are particularly good for summer.

Before we get into how to make this recipe, let me make your life a little easier…

Ninja Food Processor for Slicing and Shredding

You can slice up your cabbage and carrots the old school way, and if you like that, it’s of course fine. But if you’re looking to save time in the kitchen this Ninja food processor will be your best friend.

I love it because it comes with three different discs you can easily change out so you can chop veggies, shred cheese, and make smooth sauces and quick pizza dough or cookie dough from scratch—all at the touch of a button. It’s also really powerful and easy to clean.

Toss your cabbage and carrots in here and you’ll have the bulk of your slaw done in no time.

How to Make This Recipe

As I already mentioned, this recipe is pretty easy to make, especially since it’s no-cook. First, you want to shred your cabbage and carrots, which I do super quick with our food processor, and then place those shreds in a large bowl.

Next, you make the dressing. All you do here is whisk together the remaining ingredients, in a bowl: the lime juice, apple cider vinegar, honey, garlic, mayonnaise, and your herbs and spices. Simply pour this mixture on top of your shredded vegetables, and stir with a large spoon until it’s blended thoroughly.

Garnish with the bit of extra cilantro, and serve it up! We enjoyed this with some delicious baked salmon. There’s nothing like a cold, crunchy, flavorful dish for summer.


If you like this recipe, try some of my other summer recipes, like Crispy Zucchini Fritters, Fried Squash Blossoms, or the simple Two Ingredient Watermelon Wake Up Juice. I hope you enjoy.

Paleo Summer Slaw

Recipe by Alessandra Macaluso
5.0 from 1 vote


Prep time


Cooking time


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  • 1 head purple cabbage

  • 3 medium carrots

  • juice from one lime

  • 3 tbsp. apple cider vinegar

  • 1 tbsp. honey

  • 1 clove garlic, minced

  • 1/3? cup mayonnaise

  • 1/4 tsp. ground coriander

  • salt & pepper

  • 1 tbsp. fresh chives

  • 1/2 cup cilantro, plus more for garnish


  • Thinly slice the cabbage, OR, cut it into large chunks and feed through a food processor with the slicer/shredder disc. (I use the food processor – it makes this so quick and easy!) Do the same with the carrots, then add all to a large bowl.
  • In a smaller bowl, add the lime juice, apple cider vinegar, honey, garlic, mayonnaise, coriander, and salt & pepper. Whisk until combined, then pour over cabbage and carrots, add chives and cilantro, and stir until all ingredients are mixed well. Allow 5 minutes to rest so flavors can combine.
  • Serve, garnishing with fresh cilantro.

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Ninja BN601 Professional Plus Food Processor, 1000 Peak Watts, 4 Functions for Chopping, Slicing, Purees & Dough with 9-Cup Processor Bowl, 3 Blades, Food Chute & Pusher, Silver

Alessandra Macaluso is the author of What a Good Eater! , Lucy the Bee and the Healing Honey, and The Real-Deal Bridal Bible. She’s also a Qigong and Tai Chi instructor, and overall wellness advocate. Her work has been featured in several anthologies which can all be found on her Amazon author page, and she has contributed to The Huffington Post, Scary Mommy, TODAY Parents, and many other online publications.

Alessandra is a northerner-turned-southerner, enjoying the south with her children, Penelope and Ciro, and her husband, Greg.

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