Slaw is a great accompaniment to roast meats like my Mojo Roast Pork Shoulder, which is what I like to serve this Zesty Purple Cabbage slaw with. You can make this slaw ahead of time, the day before even. In fact, I would recommend preparing it a day ahead of serving so that the flavours have a chance to get to know each other. It will also help to soften the cabbage.

This recipe is super simple. I’m talking throw-it-all-in-a-bowl-and-mix-simple. Then again, that’s kind of the point with slaw isn’t it? You should be spending time doing more important things, like seasoning your cast-iron skilets or sharpening your knives! Don’t let the simplicity of this recipe fool you, it’s really yummy and if you follow my one essential tip it will be even better. USE A MANDOLINE. The beauty of this slaw is the texture. The mandoline let’s you shave the cabbage really finely, which I think is really nice. I’ve had this Benriner model for a year now and it has yet to disappoint – it’s the benchmark as far as mandonlines go. That’s it, that’s my only tip with this recipe. I know what you’re thinking: seems kind of underwhelming. That is, until you try to finely shred 4 lbs of cabbage by hand. Have fun with that! We’ll see who’s underwhelmed at the end of it!

You may be tempted to add sugar or some sort of mayo to this slaw. Don’t. This is a Whole30-compliant and Paleo recipe. Besides, it’s a vinegar based slaw that goes really well with the aforementioned roast pork and other hearty meats that need something acidic and crisp to cut through the fat.

Come to think of it, I have another tip. Make extra – this stuff goes quick. The recipe I provide here is for half of a large cabbage. Double the ingredients and make the entire cabbage. You’ll thank me later.

Give this recipe a go and let me know what you think in the comments below!



Zesty Purple Cabbage Slaw


½ purple cabbage – finely shredded using a mandoline

½ cup red onion – finely minced

½ cup fresh cilantro – finely chopped

1 jalapeño – deseeded and finely chopped

¼ cup toasted almonds – roughly chopped

1/2 cup freshly-squeezed orange juice

zest of one lime

juice of half a lime

¼ cup avocado oil

1 tbsp apple cider vinegar

salt and pepper to taste



  1. Whisk together orange juice, lime juice, lime zest, avocado oil, apple cider vinegar, salt and pepper. Set aside.
  2. To a large mixing bowl, add purple cabbage, red onion, cilantro, and jalapeño. Pour in the dressing and toss everything to combine. Cover with plastic wrap and refrigerate one hour. Taste for seasoning and adjust as required.
  3. Before serving, garnish with chopped toasted almonds.