955 Stockdale Road, Unit 104

North Bay, ON P1B9G3 CA

(416) 467-8800


Honey Apple Coleslaw


There is a very cute story that goes along with this recipe.  Dr. Paul wanted coleslaw for his birthday dinner.  We like to eat Paleolithic recipes and he found one on the internet.  I was resistant to make it because all I could think of was that yucky KFC coleslaw.  Anyway, he convinced me to try it and said that he would help me make it.  We modified it to suit our diet pattern. This stuff is totally awesome - you just have to try it.  We usually make a batch each week.  BTW, we still make it together as a team.  I prepare the veggies for the food processor and make the dressing, and Dr. Paul does the fun slicing and dicing.  I'm sure you could make it a family affair too!


  • 1/4 cup Certified Organic Flax Seed Oil (you can substitute by using Extra Virgin Cold Pressed Olive Oil)
  • 1 tsp Spices, Celery Seeds
  • 2 cups of shredded Green Cabbage (you can buy coleslaw mix if you prefer)
  • 2 grated Carrots
  • 1 large chopped Spartan or Empire Apple 
  • 1/2 cup of chopped Celery
  • 2 Tbsp. Lemon Juice, freshly squeezed
  • 1 Tbsp Organic Raw Honey (you can add more to taste if you like)
  • 1/2 tsp Celtic Sea Salt or Himalayan Salt (to be truly paleolithic you shouldn't add any salt - but we like it with a dash of salt)
  • Freshly grated Black Pepper (again the original recipe does not call for this but we love the taste!)


In a food processor or by hand, shred the cabbage, grate the carrot, chop or slice the apple and celery (I use the large slicing attachment).  In a large bowl, toss ingredients until well mixed. 

In a small bowl, whisk remaining ingredients.

Toss coleslaw with liquid mixture. That's it - You're done!  Zero cooking time. Tons and tons of phyto-nutrients.  Great source of Omega 3 essential fats.  There's only around 160 calories per full cup serving.  All RAW ingredients so it qualifies for a raw vegan diet.  Usually takes no more than 20 minutes to prepare. 

We find it best made an hour ahead of serving time to let the flavors marinate. 

Oh, and we usually double this recipe when we make it (uses about ½ head of cabbage) because we love it sooo much and it makes great leftovers.  It will last about five days in the fridge.


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