Avocado Pineapple Paleo Coleslaw

Paleo Coleslaw recipe and content provided by Brent Totty

Looking for a light, refreshing slaw that pairs with any protein? Look no further than this five-minute paleo coleslaw! Serve up this cold summer salad to beat the heat and fight inflammation.

Pineapple makes the perfect addition to paleo coleslaw, both for flavor and micronutrients. Pineapple is full of bromelain, which is an anti-inflammatory compound that shortens recovery time and can help with chronic conditions like arthritis^[1] and asthma.^[2]

Related: Low-Carb Bacon Pineapple Shrimp Skewers

This paleo coleslaw gets the rest of its crunch from napa cabbage and fresh cucumber. Top with creamy avocado and apple cider vinegar dressing for a satisfying side that can help regulate your insulin. Perfect for summer cookouts!

Print Recipe

Avocado Pineapple Paleo Coleslaw

https://www.bulletproof.com/recipes/eating-healthy/paleo-coleslaw-recipe-2b/

Start to Finish: 20 minutes (5 minutes active)

Ingredients:

• 1 cup diced pineapple
• 1/2 medium cucumber, peeled, deseeded, and diced
• 1/2 napa cabbage, shredded or thinly sliced
• 1 cup fresh cilantro, minced
• 1/2 avocado, diced

Dressing Ingredients:

• 3 tablespoons apple cider vinegar
• 1/2 tablespoon ground turmeric
• 1 teaspoon sea salt
• 1/2 teaspoon ground coriander
• 1/2 tablespoon lemon juice
• 2 tablespoons olive oil or Brain Octane Oil

Instructions:

1. In a large bowl, whisk all dressing ingredients together.
2. In the same bowl, add coleslaw ingredients. Mix to incorporate, and refrigerate for at least 15 minutes before serving.

Makes: Serves 4

Nutritional Information (Per Serving):

• Calories: 120
• Protein: 2g
• Carbs: 9g
• Fiber: 3g
• Sugar: 5g
• Net Carbs: 6g
• Fat: 9g
• Saturated Fat: 1g
• Salt: 495mg
• Potassium: 365mg
• Vitamin A: 78mg
• Iron: 5mg

A note on ingredients: While cabbage is a green-zone vegetable on the Bulletproof Diet, raw cabbage can be moderately high in oxalates—a type of antinutrient that can cause muscle pain, kidney stones, or thyroid imbalances. To reduce oxalates, you can lightly steam cabbage ahead of time and refrigerate before incorporating in this recipe, or soak in extra lemon juice.