Blueberry Chia Seed Coleslaw (Paleo, GF)
A creamy, crunchy, and refreshing Paleo and Gluten-free coleslaw with added blueberries and chia seeds. Made with an all-natural Paleo mayo dressing, this salad is perfect for the summer.
Put the shredded/ thinly sliced white cabbage, purple cabbage, and carrots into a large bowl and mix.
In another smaller bowl, mix the Paleo mayo, apple cider vinegar, honey, dijon mustard, salt and pepper together with a fork. Mix until the dressing is smooth. (note: taste it at this point and add more honey if you want it to be sweeter or more vinegar if you want more of a vinegar taste)
Pour the dressing on top of the shredded cabbage and carrots and mix. Then, put the chia seeds on top and mix. Fold in the blueberries.
You can serve this coleslaw immediately ( it will be nice and crunchy). However, if you leave it in the fridge for a few hours- to overnight, all of the flavors seep into the cabbage and the cabbage becomes a bit less crunchy and a bit more flavorful.
Calories: 130kcal, Carbohydrates: 13.6g, Protein: 1.9g, Fat: 8.8g, Fiber: 3.6g, Sugar: 8.8g, Vitamin A: 6500IU, Vitamin C: 78.4mg, Calcium: 50mg, Iron: 1.3mg