I have never been a big coleslaw fan. Maybe because its usually slathered in mayo and most have a sweetish taste to it. And that’s just. not. my. thang.
  Recently, I’ve been playing around with different ways to make it sans mayo or just not sweet. And I definitely hit the nail on the head with this one!
  I originally was going to call it Cuban slaw because it would be great with a Cuban style pulled pork slider, but then I thought this coleslaw would be delish on salmon or even alongside a big fatty sausage.


My 4 year old who has a weird obsession with pickles said “this dish was made for him” ha, what 4 year old talks like that?!

-2 dill pickles, chopped (I use Bubbies)
-1/4 c carrot, chopped
-1/4 c white onion, diced
-2 tbl Dijon mustard
-1 tsp oregano
-1 tsp basil
-2 tbl pickle juice
-4 or so leaves red cabbage, chopped

–Cut and chop all your food.
–Place all ingredients in a bowl and mix.
–Refrigerate until ready to use.


Whole30: yes
Paleo: yes

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