Paleo & Whole 30 Pickled Mustard Slaw

Last year I posted our amazing Whole 30 pulled pork recipe complete with Whole 30 north carolina sauce (click here to go to that recipe).  The majority of the time this is served over mashed sweet potato with a side of coleslaw (also an easy Whole 30 recipe).  We tried out a new slaw recipe last night that pairs equally well.  Personally I like to eat this as a tower or all mixed together in a bowl, but I know many people do not like their food to touch 😉

Ingredients:

1 cup red wine vinegar

2 tsp. whole mustard seed

1 red onion, sliced thin

6 cherry peppers, diced or sliced thin

1 cup + 2 tbl. mayonnaise (made from canola oil, olive oil, grapeseed oil, etc)

1 cup + 2 tbl. French’s natural yellow mustard (you can probably use another brand, just read the ingredient list)

1/4 + 1/8 tsp. cayenne pepper

1 head cabbage, shredded

1-2 cups shredded carrot

Kosher salt

Pepper

Whole 30 pickled mustard slaw over north carolina pulled pork and mashed sweet potato

Method:

Combine vinegar, mustard seed, and 1 tbl. salt in a large bowl and microwave at least 2 minutes until the mixture is steaming and the salt is dissolved.  Add onion and cherry peppers to the bowl and let sit for 20 minutes to pickle.  In a very large bowl stir together mayonnaise, mustard, and cayenne.  Toss the mixture with cabbage and carrot.  Season to taste with salt and pepper.  Add the pickled onion and cherry pepper and 1/2 cup of the pickling liquid and toss to combine.  Add more pickling liquid if desired.

Tags: paleo mustard coleslaw, Paleo pickled mustard slaw, whole 30 mustard coleslaw, whole 30 pickled mustard slaw