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.

Columbian Cole Slaw
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