Mexican Style Coleslaw

Weekly shopping trips to the farmer’s market are my inspiration for the week’s menu. Some people plan their meals around what’s on their shopping list, but I go to the farmer’s market to see what produce is in season and let that guide my weekly meal planning. Then I head to grocery store to pick up whatever else I need for the week’s meals. I realize this may seem backwards to many, but eating seasonally is my thing, so you’re probably not too surprised! 😉

This past week, there were the cutest little heads of cabbage for one dollar each. I decided coleslaw would make a great accompaniment to the Mustard Glazed Chicken Thighs from The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally.

I always make my own paleo mayonnaise, but I remembered that I recently got a free jar of Primal Kitchen Chipotle Lime Avocado Mayo from Thrive Market. I was feeling a bit lazy and not wanting to make my own mayo, especially when I had a perfectly good paleo mayo on hand. I decided I would “make it work”.  Then I had a lightbulb moment: what if I made a coleslaw that had a Mexican flare to it? And thus Mexican style coleslaw was born. This coleslaw was much, much better than simply “making it work”. I have made this huge batch of coleslaw 3 times in the span of one week. My husband looks at me with a big goofy grin when he eats it, because it is just that good. It was also a HUGE hit at our Father’s Day picnic at the winery. I hope you enjoy it as much as we did!


Mexican Style Coleslaw

This coleslaw is so tasty and makes a great side dish at summer BBQs. It makes a LOT, be prepared to share!
Prep Time 40 mins
Course Salad, Side Dish
Cuisine Mexican
Servings 10 people


  • Cuisinart Food Processor


Coleslaw Ingredients

  • 1 small purple cabbage thinly sliced
  • 1 small green cabbage thinly sliced
  • 6 celery stalks thinly sliced
  • 6 med carrots grated
  • 1 small jicama peeled & grated
  • 1 med yellow onion grated
  • 1 cup Primal Kitchen Chipotle Lime Mayo
  • ½ cup apple cider vinegar
  • ¼ cup dijion mustard
  • ¼ cup raw local honey
  • 1 lemon zest and juice
  • 2 tbsp chives, minced optional garnish
  • 2 tbsp cilantro, chiffonade optional garnish

Spice Blend

  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 2 tsp garlic sea salt
  • fresh ground pepper to taste


  • I prefer using a food processor with the slicer attachment to slice my veggies and using the grater attachment to grate my veggies. It makes making a big batch of coleslaw that much easier. But feel free to slice and grate your veggies with whatever tools you have on hand. You can also opt to buy pre-slice and/or pre-grated veggies.
  • In a large bowl, mix all the veggie ingredients (reserve the cilantro and/or chives for garnish).
  • In a small bowl, whisk mayo, vinegar, mustard, honey, and herbs and spices. Add the lemon zest.
  • Stir the dressing onto the coleslaw and top with chives and/or cilantro
Keyword coleslaw, salad

In Season, in June

Well, this post is later than I had planned, but better late than never! Summer is in full swing here in Northern California and it has been quite warm. School is out, the days are long, sunny, and beautiful, and the bounty of produce options leaves me like that heart googly eyed emoji.

Now we have herbs like basil in season. And…….. Blueberries!!!!! I literally can’t get enough of them. Next up is corn. I know most people LOVE corn, and I while I do like it, I almost never eat or buy it. If I do, it absolutely must be organic. Once we went paleo, it was one of those things that I just didn’t feel the urge to splurge. I am also very excited that it is now raspberry  and

nectarine season. And that summer squash will be coming to a zoodler near you! Here is the Spiralizer that I use to turn my zucchini into “noodles”:  Tri-Blade Vegetable Spiral Slicer, Strongest-Heaviest, Best Veggie Pasta Spaghetti Maker for Low Carb/Paleo/Gluten-Free Meals.

Happy June! Enjoy the bounty from the farmer’s market!! Or join a CSA!

Hugs & Health <3,


In Season, in May

May is the first sign of summer produce. It makes me extremely h
appy so see summer produce. For me, it’s the berries that are the most exciting. I could eat a pint of strawberries every day. And actually, I pretty much do. ;-). My husband loves when cherries are in season and it is a pretty short season. I try to buy them for him often during May and June. I have never bought rhubarb, so it should go on my list of things to buy and cook with.

What are you most excited for?

Hugs & Health <3,