Paleo Summer Slaw

I created this recipe almost on accident while grocery shopping at Trader Joe's. First off - I have to confess that I'm a sucker for the sample station at TJ's. I will *always* make a pit-stop there for the mini cup of coffee - and sometimes the sample is yummy, too! The last time I was there, they were sampling slaw - but I didn't love it. 

I did however, find a cole slaw recipe on the back of their bag of shredded cabbage. With a little tweaking, it became this amazing recipe for Paleo Summer Slaw (ahem - that I've already made 3 times.)

I used some of my favorite condiments from Tessemae's to make the slaw dressing: the organic mayo and BBQ sauce. 

I've only tried this recipe using the Tessemae's BBQ sauce (check it out here), so if you use another brand, just know that it might impact the taste. If you're looking for Tessemae's, some grocers like Whole Foods and Earth Fare carry it, but I tend to order online because there's a wider selection of dressings and sauces. 

The Tessemae's BBQ sauce is a little on the sweeter side, but still made with all-natural ingredients and only 15 calories/serving. A lot of BBQ sauces contain high-fructose corn syrup and other sweeteners, but Tessemae's is sweetened only with pureed dates. Adding BBQ sauce to slaw dressing may sound weird, but trust me - the finished product will NOT taste like BBQ sauce. It will just be delicious:) 

The addition of the kale is inspired by one of my favorite restaurants in Asheville, NC: Farm Burger. I've been obsessed with their #4 Burger since my first visit about 4 years ago. It's a chicken burger topped with smoked gouda, kale slaw, and BBQ sauce. While this Paleo Summer Slaw was created as more of a Summer side salad, you could absolutely top your fave burger with it, too. 



1/4 c. Tessemae's Mayo (or another Paleo-Friendly mayo)

1/4 c. Tessemae's Matty's BBQ Sauce

2 Tbs. Apple Cider Vinegar

1 bag Shredded Purple Cabbage & Carrots

2-3 generous handfuls of kale, torn into bite-sized pieces, stems removed


1. In a large bowl, combine the shredded cabbage and carrots with the kale. 

2. In a small bowl, combine, mayo, BBQ sauce, and apple cider vinegar. Whisk to combine. 

3. Pour dressing over veggies and toss with tongs to combine. You may use all the dressing or you may have some leftover, depending on how you like your slaw.

COOK'S TIP: This slaw tastes best if you make it an hour or so before serving. It gives the flavors time to meld, and the acid in the vinegar starts to soften the veggies.