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–+ servings
Ebonie Garnica

Creamy Paprika and Cumin Coleslaw for Full GAPS

A crunchy Full GAPS side with cabbage, grated carrot, completed homemade mayonnaise, paprika, cumin, and vinegar or lemon. Refrigerate 20–30 minutes before serving.
Print Recipe
Servings: 1 batch
Course: Salad, Side Dish
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup completed homemade GAPS mayonnaise measure after making mayonnaise; see egg-free option in notes
  • 1 head cabbage thinly chopped; hard core removed
  • 1-2 carrots grated
  • 2 tablespoons apple cider vinegar or fresh lemon juice choose one; additive-free vinegar
  • 2 teaspoons plain paprika divided; reserve a little of this measured amount for the top
  • 1 teaspoon pure cumin
  • sea salt and black pepper to taste

Equipment

  • Sharp knife and stable chopping board
  • Stainless-steel box grater
  • Measuring cups and spoons
  • Large glass or stainless-steel mixing bowl
  • Wooden or stainless-steel spoon

Method
 

  1. Remove damaged outer cabbage leaves and the hard core. Thinly chop the cabbage on a stable board. Grate the carrots with a stainless-steel box grater. Put both vegetables in a large glass or stainless-steel bowl with room for tossing.
  2. Reserve a little of the measured paprika for the top. Stir the completed homemade mayonnaise, apple cider vinegar or fresh lemon juice, remaining paprika, and cumin together until evenly creamy with no separate watery streaks.
  3. Add the dressing to the cabbage and carrots. Season with a little sea salt and black pepper. Toss, lifting shreds from the bottom, until the vegetables have an even light coating rather than dry patches underneath.
  4. Cover and refrigerate for 20–30 minutes. Stir once more, taste, and adjust salt and pepper. Sprinkle the reserved paprika on top and serve cool. The cabbage should retain crunch. Keep covered and refrigerated when holding or storing.

Notes

Yield: One batch. Cabbage heads vary in size, so no fixed serving count is supplied.
Timing: Refrigerate for 20–30 minutes after mixing. Allow additional time for chopping and mixing. Begin with completed mayonnaise.
Paprika: Both mixing and garnish use the same measured two teaspoons. Plain paprika does not require a hot or cayenne addition.
GAPS: Full GAPS after the raw vegetables and all ingredients in the chosen mayonnaise have been introduced and tolerated. Raw vegetables begin gradually in Intro Stage 5, but this complete spiced bowl is not labeled as an early Intro recipe. No-Plant GAPS excludes this cabbage/carrot formula.
Egg-free option: Measure half a cup of mild avocado mayo made with its optional yolk omitted. Avocado changes the flavor and tint; this alternative is not classic egg-and-oil mayonnaise.
Optional processor: Briefly pulse cabbage in the Ninja BN801 8-cup processor bowl. Use a box grater for the fine carrot shreds.
Storage: Keep covered in the refrigerator. Mix close to the meal for fresh crunch; stir before serving. Making the slaw does not restart the storage time of its prepared mayonnaise.
Scaling: 2× makes two batches and doubles every numeric ingredient quantity. Use a larger bowl or mix separately. The chilling interval stays 20–30 minutes.

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