½ of a medium sized green cabbage, sliced very thinly
1 handful fresh mint, minced
1 handful fresh cilantro, minced
Juice from one lime
½ teaspoon sea salt
½ teaspoon red pepper flakes (optional)


1. For the salad, add all ingredients and if you have the time, let sit for 1 hour before serving.

Recipe courtesy of Diana Rogers, Radiance Nutrition, 2012.

Want to try a non-mayonnaise version of cole slaw? Diana Rodgers is a nutritional consultant and avid follower and believer in the Paleo diet. This cole slaw, which she first learned of from a friend in Columbia, has been a favorite for many years and just so happens to fit into the Paleo diet too.

Rodgers says that her friend from Columbia grew up eating this salad almost every day. To Rodgers, “when you taste it you would think that there are more ingredients because the tastes are so complex, but there are a few simple ingredients and it is very easy to make.”

The secret to the great taste is the use of fresh mint leaves and fresh squeezed lime juice. If you slice fresh cabbage thin and mix it all together with the cilantro, mint, lime juice and salt it is ready to eat. She also adds a small amount of red pepper flakes for a slight kick, but that would be up to your own taste.

To get extra flavor she suggests letting it sit for at least an hour before serving. It will also keep in the refrigerator for a few days.

Whether you are a follower of the diet or not you will love this salad, and if you are, it will also become one of your favorite Paleo menu items.

“Use as a salad or with the Coconut Cassava Crepes with some pulled pork for an amazing “paleo taco”! says Rodgers.

A friend of mine from Columbia showed me this excellent fresh cabbage slaw that she makes. She ate it every day when she was growing as a kid. The first time I tasted it, I definitely thought there was a lot more ingredients than there actually are. It's so simple to make, and the great thing is it's also paleo. I have it fresh as a salad, or sometimes I even put it in sandwiches.

So to start, I have this beautiful, fresh cabbage. We're just going use about half the cabbage. This cabbage looks a lot better than some of the other cabbages you find in the grocery store. It's got some nice, fresh leaves on it.

Cabbage is full of vitamin C, but sometimes when you eat raw cabbage, vitamins aren't always bioavailable. So it's nice to break down the cell walls a little bit with a lime juice, or even to turn it into sauerkraut, which I do sometimes as well. So I'm just slicing this extremely thin. That way, the lime juice has a little more surface area to get into. And after I make the salad, I usually let it sit anywhere from 10 minutes up to a couple of days.

Just kind of break it apart a little bit. I try to avoid the really stemmy center of the cabbage, just focus on the leaves. And next, we've got some fresh cilantro. Now, the time she showed this to me, she only used cilantro. But I add a little twist to it with some fresh mint leaves, and these are right from my garden at home.

I've got a little lime juice, so that's what's going to be working, kind of helping to break the cabbage a little bit. Pinch of salt, and if you want to, a little bit of red pepper flakes just to spice it up. It's definitely optional.

So then I just kind of toss it with my hands, make sure the lime's getting everywhere. And then like I said, I just let it sit for a little bit just to let the lime juice work on the fibers of the cabbage, and there we have it. And you'd swear there's more ingredients than there actually are. It tastes very complex. There's really only just a few things in it.

Columbian Cole Slaw
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