Serves 4


  • 4 cups shredded carrots
  • 4 cups thinly sliced or shredded green cabbage
  • 1/4 cup finely chopped fresh dill
  • 1/4 cup dried currants
  • 2 TBSP extra-virgin olive oil
  • 2 TBSP apple cider vinegar
  • 1 TBSP honey (optional)
  • Sea salt and black pepper, to taste


  1. Combine the carrots, cabbage, dill, and currants in a large bowl. Toss to combine.
  2. Add the olive oil, vinegar, and honey. Toss to coat.
  3. Season to taste with salt and pepper.
  4. Allow the slaw to stand
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today is the premiere source for everything related to the Paleo lifestyle and ancestral health.

Digital Subscriptions Include:
  • Access to 850+ delicious, grain-free, gluten-free Paleo recipes.
  • Access to 650+ high-quality, carefully curated articles.
  • Regularly updated content from expert contributors.
  • Weekly specials via email notifications.

Select your subscription: