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.
Servings 6 people
Calories 133.9kcal
Ingredients
Coleslaw
- 5 cups (330g) white cabbage shredded
- 3 cups (185g) purple cabbage shredded
- 3/4 cup carrots shredded
- 3 scallions thinly sliced
- 3/4 cup chopped parsley or other greens
Coleslaw Dressing
- 1 large avocado (or 2 small)
- 1/2 cup cashew yogurt or coconut yogurt
- 1.5 lime (the juice)
- 1.5 tsp stone ground mustard
- 1 tbsp dried onions chopped or 1 tsp powder (or 1/2 fresh shallot)
- 1 tbsp dried dill (or fresh)
- 1 cloves garlic
- 1 tsp coriander powder
- 1/3 tsp sea salt
- 1/2 tsp black pepper
- 2-3 tbsp plant milk if 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.
Nutrition
Serving: 1.2cup | Calories: 133.9kcal | Carbohydrates: 12.28g | Protein: 3.76g | Fat: 8.73g | Sodium: 144.7mg | Fiber: 6.36g | Sugar: 5.42g | Vitamin A: 56.6IU | Vitamin C: 46.7mg | Calcium: 328.8mg | Iron: 1.4mg