Summer Cabbage and Jicama Coleslaw

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Cabbage and Jicama Coleslaw

With Memorial Day around the corner, I have planned to share a couple of AIP-friendly recipes suitable for summer BBQs or gatherings. Today’s recipe is my take on a traditional coleslaw, using my coconut-based garlic “mayo” as a dressing. I like to “massage” my raw cabbage, like I do with kale, to break down the fibers a little bit and make it a little more pleasant to eat. If you want a crunchier texture, feel free to leave out this step. This is a great dish to bring to a summer potluck or BBQ – just bring some meat for the grill and you are all set!

Summer Cabbage and Jicama Coleslaw
Prep time
Total time
Serves: 6-8
  • For the dressing:
  • ½ cup coconut concentrate, warmed in a bowl of hot water
  • ½ cup warm filtered water
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons apple-cider vinegar
  • ½ lemon, juiced
  • 3-4 cloves raw garlic
  • ¼ teaspoon salt

  • For the salad:
  • ½ head purple cabbage, shredded
  • ½ head green cabbage, shredded
  • Salt, to taste
  • ½ red onion, sliced thinly
  • ½ pound jicama, peeled and sliced thinly
  • 1 handful parsley, finely chopped
  1. Place the coconut concentrate, warm water, olive oil, garlic cloves and salt in a blender and blend on high for a minute or two, until the sauce thickens. If it is too thick, add warm water a tablespoon at a time until it reaches the desired consistency. Set aside.
  2. Place the cabbage in a large bowl and lightly sprinkle with salt. Massage cabbage for a few minutes with your hands, until some of the tough fibers break down a little bit.
  3. Add the red onion, jicama, and parsley and toss with dressing. Serve immediately - if you store leftovers in the fridge, be forewarned that the dressing hardens a bit and you might want to bring back to room temperature before serving.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • This sounds wonderful! I was looking for other people who massaged cabbage – I’ve done kale and collard greens, but not cabbage. To find a nice recipe in the process? Divine! Merci!!

  • IP guy says

    So how do you massage it, sorry? Is it literally a matter of kneading it with your hands? What effect does that have on the taste?

    • Mickey says

      Yes, just knead with your hands a little. It breaks down the fibers in the cabbage and makes them softer. 🙂

  • Diana says

    Mickey by coconut cream do you mean the cream that comes to the top of a can of coconut milk when left in the fridge? I’m new to the AIP side of this. Thanks!

    • Mickey says

      No, that is not coconut cream. It is made by the blended flesh, and is usually called coconut cream, coconut manna, coconut concentrate, or coconut butter at the store. Hope it helps!


  • Stephanie says

    I love the salad and the dressing!! Thank you for this recipe… do you have any idea when your cookbook will be available on for Canada?!

    • Mickey says

      Thanks! My best estimate is this fall for Canadian distribution. Sorry for the wait!


  • […] Summer Cabbage and Jicama Coleslaw – Mickey’s cabbage and jicama combo’ can be found over at Autoimmune Paleo […]

  • Marla says

    Mickey have you ever heard anything that jicama is bleached to achieve the lighter color on the outside? I asked why our local natural food store (fairly large, over 10 years old) never carries it and this is reason the produce manager gave. If true, where’s my 10-ft pole. If not, then where can organic jicama be purchased? I’ve tried several of the large national natural food stores in the great metro area, all to no avail. And the chain grocers don’t carry ‘organic’ jicama.

  • […] with a nice summer salad (this one, or this one perhaps?), this is sure to be a winner for Memorial Day or a simple weeknight dinner on the […]

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