Whole30 Coleslaw Recipe, No Mayo, Paleo, Keto, Vegan
Creamy whole30 coleslaw recipe, no mayo, made with a creamy avocado dressing. It is a healthy keto and paleo coleslaw that delivers creaminess and crunchiness with only fresh whole ingredients. This vegan whole30 coleslaw can be made ahead and is perfect for picnics, served as a salad or side dish.
2-3 tbspplant milkif it's necessary to thin it out
optional
pinch stevia extract or 1 tbsp honey (if not whole30)
Instructions
Coleslaw
Quarter the cabbage, remove the core and cut into thin, even shreds. You can do that with your knife or by using a mandoline.
Grate the carrots by using a handheld grater or a mandolin.
Chop the greens and the scallions. Put all cut vegetables in a large bowl.
Whole30 Coleslaw Dressing
Combine all ingredients and blend with an immersion blender until well combined and smooth.
Toss everything together and serve chilled.
Notes
One cup (180g) of coleslaw delivers 5.95 net carbs.
Whole30 Coleslaw Recipe Tips
Use a pre-shredded coleslaw mix, or pre-shred at home in advance to save time.
Once assembled keep in an airtight container in the fridge for up to 3 days.
Diversify: create a colorful slaw by mixing in shreds of celery, bell peppers, apples or raisins.
Get the right dressing-to-slaw ratio: add a few spoonfuls at a time, you don't want it dry or wet.
Add more tang to the avocado mayo dressing (apple cider vinegar, lime or lemon juice).
To keep in crunchy longer, toss the raw cabbage in salt, and rest for at least 30 minutes before adding the rest.
This vegan whole30 coleslaw can be made up to 4 hours in advance and refrigerated. Or you can make the dressing and cut the veggies in advance, then combine before serving.