If you’re looking for a whole30, paleo, and AIP-approved summertime dish check out this easy healthy coleslaw recipe. It swaps coconut cream for regular mayo to make a light and refreshing yet still tasty side dish that is vegan, as well as gluten and dairy-free.
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Coleslaw is one of my favorite go-to foods in the summer. I am not a big fan of mayonnaise, but my husband was not digging my vinegar-based coleslaw so I was looking for a way to get a creamy coleslaw without mayo.
At the same time, I had been experimenting with coconut in some recipes and thought I should see how it would work in coleslaw. The coconut cream had some good results with my husband digging this recipe. I knew I had found a winner.
Just a Few Ingredients Are Needed for this Whole30 Coleslaw
This is a really simple slaw that can be made in less than 30 minutes. This easy recipe has only six ingredients.
- Red Cabbage
- Green cabbage
- Italian seasoning
- Apple cider vinegar
- Coconut Cream
I like adding two types of cabbage for an enhanced flavor and to make it more colorful. In this particular recipe, I chopped the cabbage by hand using a Chef’s knife. It is a good way to get those long strips. First I cut each cabbage in half and sliced off the core by cutting a triangular piece around the core so it would fall off.
Then I took each side and sliced the cabbage so it comes out in long strips. Cut these in half so they are shorter. Place them in a measuring cup to measure out three cups for the red cabbage and 2 cups for the green cabbage.
Carrots are a staple in coleslaw and a favorite veggie of mine to use in recipes. I like to shred them in the food processor or Vitamix. This saves a lot of time when you want to make meals in a pinch.
Coconut cream is something I recently discovered and love as a substitute for mayonnaise. Coconut has a creamy consistency that sour cream or mayo gives to the salad.
Apple cider vinegar and Italian seasoning are the other parts of the dressing. I love the combination it makes for a really tasty slaw.
Coleslaws sometimes add sugar. I try to limit this in the diet. However, when I do want to sweeten something up I will opt for a natural sweetness from fruits. I was also going for more of a savory flavor with this recipe that’s why I didn’t add any fruit this time.
If you want to add a little sweetness to the slaw you can add some apple slices to sweeten it up.
How to Make Whole30 Coleslaw
Once you have all your ingredients prepped. You can start putting the slaw together. In a large mixing bowl, place the red cabbage, green cabbage, and carrots.
The coleslaw dressing is so simple to make. I just topped the coleslaw mix with the dressing ingredients:
- Coconut cream
- Apple cider vinegar
- Italian seasoning
Then mix until well blended.
You can savor it right away or for the best taste, I recommend putting it in the fridge for about 30 minutes. This will enhance the flavor. Pair with your favorite BBQ foods like grilled chicken pulled pork, and other vegetable sides.
Tips for Making an Even Better Coleslaw
To get a more flavorful and creamy coleslaw I recommend placing it in the fridge for 30 minutes. This will marinate the ingredients for an even more flavorful slaw. I find it tastes better the second and third day after making it.
You can also shred the cabbage in the food processor. The consistency will be different because of the smaller pieces. It does save you time if you are not into chopping.
If you are looking to save even more time you can pick up a bag of store-bought precut cabbage and carrots. You can find coleslaw mixes that are sold in the produce aisle. These will usually have carrots, green, and red cabbage already shredded. All that is left to do is add the dressing.
Equipment Used in this Recipe*
- Mixing bowls
- Measuring cups
- Measuring spoons
- Food processor
- Cutting board
- Chef’s knife
- Pairing knife
- Vegetable peeler
*This is my affiliate link, which means that we will earn a percentage of any sales, at no extra cost to you. Learn more in our disclosure statement.
Whole30 Coleslaw (no mayo)
- 4 cup green cabbage chopped
- 3 cup red cabbage chopped
- 2 cup carrots shredded
- 1/2 cup coconut cream
- 4 tbsp Braggs apple cider vinegar
- 1 tsp Italian seasoning
- Take a small mixing bowl and mix the coconut cream, apple cider vinegar, and spices blend well and set aside.
- In another bowl place the cabbage, carrots and add the yogurt mixture.
- Cover with a lid and shake until the cabbage carrot mixture is fully coated.
- Refrigerate for 30 minutes to enhance the flavor. Then serve.
More Salad Recipes
- Raspberry Coleslaw
- Red Cabbage Broccoli Slaw with Mango
- Creamy Garlic Purple Sweet Potato Salad
- Broccoli Potato Salad (Gluten and Dairy Free)
- Cilantro Chili Lime Sweet Potato Salad (No Mayo)
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