Over the past year or so, we’ve been really fortunate to make friends in the “paleo” community, and today’s recipe is from our friend Alex Boake.  She actually learned this from her boyfriend’s dad, but nonetheless, this recipe caught my eye for a few reasons.  Garlic and cabbage were reasons one and two.  I love making cabbage slaw and cole slaw, but they are admittedly more time consuming.

This was ready to go in under 20 minutes, and I think there’s something awesome to be said about dishes made with real food and few ingredients.  Also, this post was (I believe) her first venture into how she makes her great illustrations.  We met her through a youstream she hosted, where I magically came closest to her challenge to guess the number of layers she would need for her drawing of a grapefruit.  We now have a great piece of hers on the wall in our kitchen.  As we also enjoy step-by-step blogging, this seemed like a great recipe to share.  I hope you’ll go check her out on Facebook make friends for her great recipes and beautiful illustrations!

1/2 Head of Cabbage
Juice of 1 lemon
3 to 6 Cloves of Garlic, pressed or minced (we went with 6 large cloves, trust me on this one)
3 Tbsp Olive Oil
2 Tbsp Red Wine Vinegar
Generous amounts of Sea Salt and Fresh Ground Pepper


shredded cabbage

Shred cabbage finely.  We used our mandolin, but a large knife will also do.


Mix all the wet ingredients, garlic, and salt and pepper into a bowl and mix.

cabbage salad

Dress the cabbage and toss.


We ate this almost immediately, and continued to have it with meals over the course of 2-3 days.  It’s delicious and the flavors just continue to develop as it sits in the refrigerator.

garlic cabbage salad

Be sure to keep in touch with Alex through her blog and on Facebook!


  1. I made it already and put my garlic through the press. It looked like you did that in the picture. I just put it in with the cabbage and tossed with the dressing. I used 3 cloves and it tastes yummy!


  2. Look awesome! This definitely would go together even faster with a mandolin. You’re right about it tasting even better the next day and onward. The cabbage softens just a bit and the flavours mingle. Simple and yummy. : )


  3. I made this today. It is the best slaw I’ve had in a long time. I don’t like ‘sweet’ slaw with mayo. This is GREAT!! I’ll make it again very soon.


  4. This was so refreshing, and definitely tasted better with more time in the fridge. The garlic wasn’t overpowering at all. Easy way to have a little salad with each meal!


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