Weekend Eats: Labor Day Edition Part 2

Sorry for posting this so late! I just got back from Pole Expo Monday night, so I was pretty busy all last week and have been catching up on everything this week. I will be writing several posts about the Expo, so keep your eyes open for those sometime over the weekend (hopefully!)

I wanted to share another recipe I made over Labor Day Weekend – my homemade coleslaw! It’s very refreshing and so much lighter and more flavorful than the store-bought kind. I hope you enjoy! 🙂

Creamy Crunchy Coleslaw

Coleslaw ingredients

Homemade mayo (recipe from Well Fed)

Homemade mayo (recipe from Well Fed)

Ingredients for coleslaw

  • 2 bags of shredded cabbage
  • 1/2 – 1 bag of broccoli slaw
  • 1/2 – 1 bag of shredded carrots
  • 2 apples (tart apples like Granny Smith work best)

Ingredients for dressing

  • 1 cup homemade paleo mayo
  • 1/4 cup apple cider vinegar
  • 1.5 Tbs honey
  • 2 Tbs freshly squeezed lemon juice
  • 1/2 tsp dried mustard
  • 1/2 tsp celery seed
  • Salt and pepper to taste


  1. Dice up apples into cubes and combine with cabbage, broccoli slaw and carrots in a large bowl.
  2. Whisk all of the dressing ingredients in a separate bowl.
  3. Add dressing to coleslaw mixture and chill in the refrigerator for at least 2 hours before serving.
  4. Note: Depending on how you like your coleslaw, you may need to make a double batch of the dressing – you can always store any leftovers in the fridge for 2 – 3 days.

Here's the final product - creamy and refreshing!

Here’s the final product – creamy and refreshing!

I know coleslaw is traditionally served in the summer, but with apple season in effect, it makes a perfect side dish to any meal! Happy eating 🙂

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