Zucchini and Red Cabbage Slaw (AIP/Paleo)

Zucchini and Red Cabbage Slaw (AIP/Paleo)I have a tendency to buy way more produce than my husband and I can actually eat in one week. Which means, I usually have to get creative with the leftovers on Sunday before they spoil. A few weeks ago, I was staring into the abyss of my nearly empty refrigerator trying to figure out what to make for dinner while putting in as little effort as possible (because let’s face it, all I want to do on Sunday is sit on the couch). I had a couple of zucchinis that had been hanging out in the produce drawer for a few days and half a head of red cabbage leftover from a dinner I’d made earlier in the week. So, I stood there staring into my fridge in my sleepy state and it hit me… coleslaw! My hubby was grilling out already, so I thought a cold, crunchy, and vinegary slaw sounded like the perfect contrast to our hot and juicy burgers!

In order to make the zucchini into a slaw-like texture, decided to use my spiralizer. This way, each strand was about the same size as the shredded cabbage. I like this spiralizer when working with zucchini, because it cores the middle of zucchini as you rotate it, spiralizing it from the outside in. This way, all the seeds inside, which can make it taste mushy, don’t get into the slaw! If you don’t have a spiralizer, you can always cut the zucchini into small, thin strips, cutting out the seeds as you go. Since I had the leftover cabbage, I cut that into fine shreds. If you don’t have a whole head of cabbage, a bag of pre shredded cabbage would also work just as well.

I was so pleased with how this zucchini and red cabbage slaw turned out, especially paired with those burgers! It is cold, crunchy and refreshing in the middle of a hot summer!

Zucchini & Red Cabbage Slaw (AIP/Paleo)

Zucchini and Cabbage Slaw (AIP/ Paleo)



3.5 to 4 Cups Red Cabbage shredded

1 Medium Zucchini spiralized (I like this spiralizer)

Chopped Basil (optional)


¼  Cup  Olive Oil

3 to 4 TBS  Apple Cider Vinegar

1 tsp honey

¼ tsp salt

¼ tsp garlic powder

⅛ tsp dried dill


Combine shredded red cabbage and spiralized zucchini together in large mixing bowl. Set aside to make dressing. Combine all dressing ingredients together in a measuring cup and whisk vigorously until well combined. Once combined, immediately pour over slaw, top with basil and serve.


Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.

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Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.


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