Looking for a delicious and healthy Whole30 coleslaw recipe? This purple cabbage slaw uses simple ingredients and a creamy coconut cream dressing that is the perfect balance of tangy and sweet. It’s a great side dish for any summer barbecue or potluck!
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Coleslaw is one of my favorite go-to foods in the summer. I’m not a big fan of mayonnaise, but my husband was not digging my vinegar-based coleslaw. I needed a way to make creamy coleslaw without the mayo.
At the same time, I had been experimenting with coconut cream in some recipes. I thought I would try it in coleslaw, and to my delight it worked great! My husband even called this my best-ever coleslaw recipe. I knew I had found a winner.
What’s even better about this recipe is that not only is it gluten and dairy free, but it’s also whole30, paleo, and AIP-compliant.
So if you require a delicious and healthy coleslaw recipe look no further! This multi-colored cabbage slaw is made with just a few ingredients and takes just a little prep, mixing, and marinating.
This coleslaw is a wonderful side dish for any summer barbecue or potluck. It’s also a great way to get your daily dose of vegetables. Read on to learn how to add this recipe to your weekly Whole 30-meal plan.
Why you’ll love this recipe
I think this is one of my best coleslaw recipes and here are some reasons why you will fall in love with it too. It is
- Easy
- Quick
- Flavorful
- Nutritious
- Meets dietary restrictions
- Adaptable
If you’re worried about how to make coleslaw from scratch don’t fret! This recipe is easy peasy. It is made with just 5 ingredients and is simple to put together.
You will be calling this a “quick slaw” because all it takes is a little bit of prep, mixing, and marinating. Before you know it you’ll have your coleslaw ready on the table.
What makes this recipe stand out is the flavors. This whole30 coleslaw no mayo recipe still gives you that classic creamy coleslaw taste thanks to the help of coconut cream.
Pair that with apple cider vinegar, Italian seasoning, and coleslaw ingredient staples cabbage, and carrots to get a creamy yet tangy, savory, and herbaceous flavor that will leave you wanting more.
This recipe is a great source of vitamins, minerals, and healthy fats. The ingredients may also offer potential health benefits.
As a coleslaw (no mayo) recipe, it also meets special dietary needs. In addition to being gluten and dairy free, this is a recipe that complies with multiple diets. When in need of a coleslaw vegan recipe that is also Whole 30, paleo, and AIP-compliant this is right up your alley.
Pair it with a plethora of foods: everything from burgers to fish and fish to tacos and salads. It is also flexible to fit your needs. Make it today and have it tomorrow or make it for dinner tonight.
Thanks to its ease to make, flavor, nutrition, and versatility you are sure to love this Whole30 slaw.
What is coleslaw
Known as coleslaw, cole slaw, or simply slaw comes from the Dutch word koolsla which means cabbage salad. This salad consists of raw chopped or sliced cabbage and a dressing, usually vinaigrette or mayonnaise.
Originally a Dutch 18th-century creation, people all over the world enjoy coleslaw today.
Typical coleslaw ingredients
A traditional coleslaw recipe typically includes shredded cabbage and a dressing made with citrus, vinaigrette, or mayonnaise.
There are many cabbage varieties available in the grocery store but for a basic coleslaw recipe, people usually stick green, red, and/or purple cabbage.
Red cabbage vs purple cabbage
Red and purple cabbage both describe the cabbage with reddish-purple leaves. They are different varieties of the Brassica oleracea family. Red cabbage is a dark reddish-purply color and purple cabbage is a brighter vibrant purple color.
While ultimately they are two different cabbages they have similarities. They both have a crisp texture and offer a peppery and earthy taste. You may also find purple cabbage is a little sweeter than red cabbage. However, red and purple cabbage are interchangeable in recipes
So if you are looking to make a purple cabbage coleslaw but can’t find purple cabbage feel free to turn it into a red cabbage coleslaw with red cabbage.
Red cabbage vs green cabbage
Though from the same species (Brassica oleracea) red and green cabbages do have some differences. The most notable being their color. Red cabbage is red and green cabbage has pale green leaves.
Green cabbage also differs in taste and texture from red cabbage. There is no spice or bite to this cabbage. Instead, you will get a mild taste.
Despite these variations, these two veggies are similar in texture, nutrition, and how they can be used in cooking.
Typically you will get a crisp and crunch texture in both red and green cabbage. Additionally, in some instances, you may find green cabbage to be a little more tender due to its thin and soft leaves on the outer layer.
For information on the nutrients these cabbages offer check out our section on cabbage nutrition below.
Green cabbage is also used similarly to red and purple cabbage. It can be made into coleslaw, added to other salads, and is a great ingredient in soups, stews, and stir-fries.
Purple cabbage vs green cabbage
Green cabbage differs from purple cabbage in its appearance, flavor, and texture.
Purple cabbage has anthocyanins that make it purple. Green cabbage contains chlorophyll which is a green pigment.
These cabbages also vary in flavor. Green cabbage is mild when compared with purple cabbage’s sweet and peppery taste.
Purple cabbage is a little more tender and delicate when compared with green cabbage. When compared to purple cabbage, has a thicker and tougher outer layer of leaves.
Similar to red cabbage, purple cabbage is comparable in nutrition and uses. Both can be used in coleslaws, added to salads, stir-fries, soups, stews, and sandwiches.
Get nutrition information on these cabbages in the “Health benefits of coleslaw” section below.
Which cabbage makes the best cabbage salad recipe
I recommend using a mixture of green and purple cabbage. This creates a vibrant color and yummy taste. Feel free to swap in red cabbage if you can’t find purple.
Other typical coleslaw ingredients
These may not be part of the traditional Dutch recipe, but American coleslaws will often contain other ingredients like shredded carrots, spices, and sugar.
After making this recipe, I discovered I like my coleslaw creamy and savory. This is why in this recipe I have forgone the sugar and instead added coconut cream. This also keeps the coleslaw dairy free for anyone who cannot have dairy.
Additional ingredients will depend on personal preferences. For me, I like to spice it up with Italian seasoning and top it off with a little add apple cider vinegar for a tangy flavor.
What is Whole30?
Whole30 is a 30-day elimination diet that focuses on removing gluten, dairy, sugar, alcohol, legumes, grains, soy, and processed foods with additives and preservatives.
In 2009 Melissa and Dallas Hartwig created the Whole30 diet. It is a popular way to identify food sensitivities.
It is said to reset the body, develop a healthier relationship with food, and understand how the body responds to different foods.
Whole30 has the following principles:
- Elimination of the foods listed above
- Emphasis on nutrient-dense whole foods
- Reintroduction of foods
- Meal preparation and cooking for a better relationship with food
- Non-weightloss improvements (energy, sleep, reduced inflammation, clearer skin)
Following the 30 days, foods are gradually added back one at a time. Be sure to make note of foods that cause physical or mental effects.
What can you eat on whole30?
Foods allowed on Whole30 include whole unprocessed foods like vegetables, lean proteins, healthy fats, herbs, and spices. Certain condiments and beverages are also allowed:
- Vegetables (leafy greens, cruciferous veggies, carrots, zucchini, sweet potatoes)
- Fruits (apples, bananas, berries, oranges, melons)
- Lean proteins (poultry, pork, beef, fish, shellfish, eggs)
- Raw nuts and seeds (walnuts, almonds, cashews, chia seeds, flaxseeds, sunflower seeds)
- Unprocessed cold-pressed oils (olive, coconut avocado)
- Beverages (water, unsweetened coffee, and herbal tea)
- Herbs spices
- Condiments (vinegar, mustard, compliant hot sauces)
Like all diets, there are risks involved with doing Whole30. It is recommended to consult with a nutritional professional to ensure it works best with your individual health needs.
For best results, this diet should be done under the supervision of a nutritional professional like a registered dietitian specializing in functional nutrition. They can also further assess food sensitivity issues with specific testing.
Is coleslaw Whole30?
Traditional coleslaw is not whole30 compliant because it typically contains ingredients not allowed on the diet. Most coleslaw recipes will contain sugar, dairy, and preservatives due to the store-bought ingredients like mayonnaise.
Instead, opt for a whole30 coleslaw no mayo recipe. This puts a twist on the basic recipe for coleslaw while also following the food guidelines.
This recipe ditches the sugar and swaps out mayo for plain coconut cream. Mix it with apple cider vinegar and Italian seasoning for a Whole30 tangy coleslaw dressing.
This will not only make it compliant but also in my opinion the best whole30 coleslaw recipe. Scroll down to get the full ingredient and directions in the recipe card.
Do you need to be on Whole30 to enjoy this coleslaw?
This recipe can be helpful for anyone searching for Whole30 meal ideas. In addition, those not following the diet can also enjoy this Whole 30-slaw.
Is coleslaw healthy?
If you’re wondering, “Is coleslaw good for you?” It depends on the overall ingredients. The base of cabbage and carrots can make it a recipe for healthy coleslaw. However, once we start adding additional ingredients the health of the dish can shift.
Additionally, if you may want to know “Is coleslaw fattening?” It depends on the dressing ingredients. Dressings that contain mayonnaise, sour cream, sugar, preservatives, and other ingredients that may affect the nutrition including the fat content.
Some tips for making a healthy coleslaw recipe include the following:
- Skip the store and make your slaw yourself
- Start with whole vegetables
- Ditch the sugar
- Add vinegar for flavor
- Swap out the mayo and sour cream
- Go light on the dressing
- Watch your portion size
Make your slaw instead of buying it
All coleslaw recipes are not created equal. Store-bought varieties can often contain more unhealthy fats, added sugar, or preservatives in them. While this can also apply to certain homemade recipes, making your coleslaw at home is a great way to control the nutritional content and keep it a compliant Whole 30 coleslaw recipe.
Add whole veggies and flavor
The base of cabbage and carrots are at the heart of a healthy slaw recipe. So you want to be sure to ditch anything that will bring down its nutritional value like added sugar. Instead, opt for apple cider vinegar. This will give you a boost of flavor and nutrients.
Swap out the mayo and sour cream
Also, what you use to make the coleslaw dressings will impact the nutritional value. Comparing a coleslaw recipe with mayo or sour cream usually will have more unhealthy fat than one made with a different type of cream.
Go light on the dressing and watch your portions
A little goes a long way so you do not need to bathe your veggies in dressing. This will save the health of your carrots and cabbage. This goes the same for the quantity of coleslaw you consume. Portions can add up to unhealthy amounts of food.
Coleslaw can be part of a healthy diet when made with wholesome ingredients that provide essential nutrients in adequate portions.
The next section goes over the nutrients this particular recipe provides.
Whole30 coleslaw nutrition information
According to the USDA coleslaw nutrition facts nutrient levels vary depending on if it is homemade or commercially prepared. Store-bought or restaurant coleslaw had between 150 and 340 calories per serving. While homemade coleslaw had between 90 and 250 calories depending on the type of dressing used to make it.
This specific whole30 coleslaw recipe contains the following in a 1-cup serving:
- Calories 89
- Protein: 2 grams
- Fat: 0.3 grams
- Carbs: 11 grams
- Fiber: 3 grams
This particular recipe provides fiber, healthy fat, vitamin, minerals, and antioxidants. See the following sections for the nutrients each ingredient provides.
Cabbage nutritional value
When you look up the nutritional value of cabbage it only gives you information on green and red cabbage. So we will estimate the nutrition of purple cabbage from the USDA’s red cabbage nutrition facts page.
According to the USDA 1 cup of shredded red cabbage will provide:
- Calories: 22
- Protein: 1 gram
- Fat: 0.1 grams
- Carbs: 5 grams
- Fiber: 1.5 grams
The USDA green cabbage nutrition facts show that 1 cup will provide the following:
- Calories: 23
- Protein: 1 gram
- Fat: 0.1 grams
- Carbs: 5 grams
- Fiber: 2.3 grams
As you can see, the nutrition facts for cabbage show almost the same level of calories, protein, fat, and carbohydrates for both red and green cabbage. The amount of fiber in cabbage is also very close among these different varieties.
Additionally, the nutritional facts for cabbage reveal differences in certain nutrients when comparing these two types of cabbage.
When comparing the various nutrients in cabbage, red cabbage was a better source of vitamin C, selenium, choline, vitamin A, and B vitamins (thiamin, riboflavin, niacin, pantothenic acid, B6) than green cabbage.
Green cabbage, on the other hand, has higher levels of folate, vitamin E, and vitamin K.
There are small amounts of the minerals calcium, iron, magnesium, phosphorus, sodium, zinc, and copper in both red and green cabbage. Manganese is only in red cabbage.
Aside from these cabbage vitamins and minerals, red cabbage had higher levels of the antioxidants beta-carotene, lutein, and zeaxanthin.
Adding a variety of cabbage into a recipe as we have done with this Whole30 coleslaw will increase the intake of vitamins, minerals, and antioxidants.
Health benefits of coleslaw
The antioxidants, minerals, and vitamins in cabbage and the other ingredients in coleslaw are what give this food its potential health benefits. Here is a breakdown of how each food ingredient in this Whole30 coleslaw may benefit your health.
Health benefits of cabbage
With their similar nutritional profile it is no wonder the benefits of eating cabbage are almost the same no matter what color of cabbage you consume.
Potential health benefits of purple cabbage (as other varieties) include improvements in heart health, digestive function, blood sugar, blood pressure, bone health, and immune function.
This food may also help remove toxins from the body, lower inflammation, and prevent damage from free radicals.
Looking to get the most health benefits? Consume more than one type of cabbage.
Carrots health benefits
Like cabbage, carrots contain nutrients and antioxidants that may prevent inflammation and free radical damage. Consuming carrots has also been linked to improvements in vision, cholesterol, digestive, skin, immune, and heart health.
Coconut cream health benefits
Potential health benefits are associated with the fat and vitamins found in coconut cream. They may improve immune function, skin health, and gut health.
Health benefits of apple cider vinegar
Apple cider vinegar contains antioxidants and probiotics that may help with cholesterol, blood sugar regulation, and digestive health.
Italian seasoning health benefits
The antioxidants found in the spices in Italian seasoning (basil, oregano, thyme, rosemary) may help lower inflammation. They have also been associated with improved gut health, respiratory health, and immune function.
What is coleslaw dressing made of?
Coleslaw’s dressing usually consists of mayonnaise, vinegar, salt, pepper, and sometimes mustard, celery seed, or paprika. A sweetener like honey or sugar is also a typical ingredient in coleslaw dressing.
For this particular recipe, I stuck with non-dairy coconut cream, apple cider vinegar, and Italian seasoning to give it a creamy, tangy, savory, and herbaceous taste.
Is coleslaw dressing gluten-free?
Coleslaw may be gluten-free depending on what ingredients are used to make it. Some mayonnaises can contain ingredients that have been contaminated with wheat and gluten.
To ensure a truly gluten-free coleslaw dressing is to make your own.
Is coleslaw dressing dairy-free?
Most coleslaw dressings you get out will contain mayonnaise. These products could have dairy depending on the ingredients. Most times these dressings will not be dairy free unless you are going to a specialty restaurant or store that offers dairy-free versions.
If you need a dairy-free dressing you will have to make your dressing at home. For this particular recipe, I have made it dairy free by using vegan coconut cream.
I have found that CocoJune coconut cream* is a great substitute if you are looking for a way to make a deliciously creamy dairy-free coleslaw dressing.
Why make homemade coleslaw dressing
Restaurant coleslaw and store-bought dressings are super convenient but may not be the best option especially if you want a compliant whole30 dressing.
Instead, the best coleslaw dressing is the one you make yourself. That is because you can
- Control the ingredient list
- Increase the nutrition
- Maximize the flavor
- Ensures quality and freshness
- Save on the cost
- Prevent allergens
- Get creative
Control the ingredient list
Ensure a healthy coleslaw dressing by picking out the ingredients yourself. When compared with restaurant and store-bought varieties, a homemade dressing will let you avoid added sugar, artificial preservatives, and other fillers that you don’t want in the recipe.
Increase the nutrition
Picking out the ingredients for your homemade coleslaw dressing will also increase the nutrition. You can opt to use foods that are rich in vitamins, minerals, and antioxidants. This creates a healthy coleslaw dressing recipe and ultimately a healthier coleslaw.
Maximize the flavor
Using a homemade recipe for slaw dressing will also give you the ability to maximize the flavor. The balance of these ingredients gives the dressing a tangy yet creamy flavor that may be better than what you get at the store. Want it a little sweeter or tangier? You can alter the flavor however you would like.
Ensure quality and freshness
Another advantage of a homemade coleslaw dressing recipe is that you know the ingredients are fresh and of good quality because you picked them out and know when it was prepared.
Save on the costs
With everything rising in price pre-bottled and prepared dressings and marinades are getting quite expensive. Making food at home food can also often save you money.
Prevent allergens
Classic coleslaw recipes may not comply with special dietary restrictions. This is another reason to make dressing at home. More and more packaged products are containing allergens like soy, dairy, and gluten.
Even when they don’t contain these ingredients there still is potential for cross-contamination which could be harmful to those sensitive to certain allergens.
You can avoid contamination by making homemade dressing. This will let you know for sure that is compliant with your dietary restrictions.
You can get creative
In addition to making a healthy coleslaw recipe, making homemade coleslaw dressing lets
you get creative in the kitchen. Experimenting with different ingredients can help you create a unique and flavorful creation.
While it can be convenient, you may get more advantages in terms of flavor, freshness, control over ingredients, and customization from making your own homemade coleslaw dressing recipe
This allows you to create a healthy homemade coleslaw recipe that appeals to your tastes and is personalized to your needs.
How to prepare cabbage for coleslaw
One of the first steps in making homemade coleslaw is to prepare cabbage. Here are the steps to get your cabbage ready for your slaw:
- Remove
- Rinse
- Core
- Cut and/or shred
Remove
Look for any outer leaves that are damaged, discolored, or wilted. Rip them off and throw them away.
Rinse
Place the cabbage under cold running water to remove any dirt and debris. Pat it dry with a clean towel.
Core
To remove the core you need to place the cabbage on a cutting board* with the stem or core facing down. Place your non-cutting hand on the cabbage to hold it in place.
Make sure your fingers are under your knuckles and your thumb is tucked inside your fist. Then using a sharp knife* cut the cabbage in half.
Take one half and lay it face down flat on the cutting board. Then cut out the core. Repeat on the other side until the core is gone. Then repeat the process with the second head of cabbage.
Cut
The last step is to cut your cabbage. How to cut cabbage depends on your recipe. It can be sliced, diced, chopped, or shred. The best way to cut cabbage for coleslaw is to shred it.
How to shred cabbage for coleslaw
Shredding cabbage can be done in a few ways. One way is by hand. You can take one of the cabbage halves and lay it so the inside of the cabbage is face down on the cutting board.
Then with a sharp knife slice the cabbage into thin shreds until all the cabbage is cut into shreds. Repeat on the remaining halves until all the cabbage is shredded.
If you’re looking for a shortcut on how to cut cabbage for slaw you can enlist the help of some kitchen gadgets.
A mandoline slicer* can make this job go a little faster. Setting the mandoline to about a ¼ inch will give you the desired thickness. If you don’t want to use a knife you can also use a vegetable grater* to get shredded cabbage.
An even easier way to shred cabbage is also by using a food processor* with the shredding attachment. Just throw your small chunks of cabbage into the top of the shoot and let the machine do the work for you!
Ingredients needed for this recipe
The following ingredients are what make up this tangy and creamy Whole30 coleslaw:
- Green cabbage
- Purple cabbage
- Carrots
- Coconut cream
- Apple cider vinegar
- Italian seasoning
Green and purple cabbage
Shredded cabbage is at the heart of a coleslaw. Instead of using one cabbage, I find that using different types of cabbage creates a more fun vibrant coleslaw.
The green and purple cabbage create an inviting dish that is pleasing to the eye. Additionally, the mix of mild and sweet peppery spice in the green and purple cabbage creates a delicious flavor and texture your mouth is going to love.
The use of two cabbages also provides additional vitamins, minerals, and antioxidants than you would get from one cabbage alone.
The combination of green and purple cabbage gives the coleslaw a boost of color, flavor, and nutrition.
Carrots
Another staple in coleslaw is carrots. They add not only a pop of color but texture to the salad along with a natural sweetness that makes this dish even more tasty. I like to shred them in a food processor* or the Vitamix*. These gadgets save so much prep time when you’re in a pinch.
Coconut cream
When it comes to dressing basic coleslaw recipes will use mayo or sour cream. I am not a fan of these ingredients and always look for alternatives when making recipes.
If you feel like vinegar or citrus-based dressings can fall short when you’re craving that creamy coleslaw sauce. Don’t fret! You can still get a healthy creamy coleslaw without the mayo or sour cream.
Enter coconut cream. I have found that coconut cream is a great substitute for mayonnaise. This makes the best creamy coleslaw recipe ever!
Coconut cream is great in so many dishes. It is what makes the coleslaw rich and creamy. The best part is that not only is it gluten and dairy free but this ingredient makes it a compliant whole30 coleslaw dressing.
If you are wondering, “What is coconut cream and where can I get it?” Here are the details. Coconut cream is a thick, white liquid made from the flesh of coconuts. It is in the refrigeration section with nondairy yogurts. It also comes in a can. These cans are usually in natural or international aisles of grocery stores.
A few of my favorite brands are Cocojune* and Native Forest*. I like Cocojune the best and it is what I used in this recipe.
If you use one of the other two be sure they DO NOT contain guar gum. This additive may negatively affect digestive health and is not allowed on Whole30.
These products can also be found at online retailers like Amazon*.
Apple cider vinegar
The addition of apple cider vinegar helps you use less coconut cream. This will keep the nutrition in check as well as give the coleslaw a tangy and somewhat sweet taste while still keeping it creamy and rich.
This will also complement the natural sweetness of the cabbage and carrots.
For this recipe, I used Braggs apple cider vinegar* which I like because it contains acetic acid. This compound may be responsible for the potential health benefits mentioned above.
Italian seasoning
Aside from creamy and tangy flavors I like the addition of spices and herbs to round out the flavor of coleslaw.
I like dried spices because they are easy to use and readily available. For this coleslaw recipe, I used Italian seasoning which usually consists of oregano, basil, thyme, and rosemary.
The combination of these spices adds a depth and hint of savory, herbaceous flavor to the coleslaw recipe. It complements the other ingredients and is what makes this a unique recipe.
Most grocers carry this seasoning. I like the Simply Organic Italian Seasoning* spice that comes in a glass bottle.
Together, these ingredients create a colorful, flavorful, and nutrient-dense coleslaw that offers a creamy yet tangy, savory, herbaceous, and somewhat sweet coleslaw that will leave you wanting more.
How to make coleslaw (step-by-step instructions)
Now that you know the ingredients in this recipe, you may be asking yourself, “How do you make coleslaw?” You’ve come to the right place! This section will give you step-by-step instructions on not only how to make coleslaw dressing but on how to make slaw too!
If you want the full ingredients and instructions on how to make homemade coleslaw check out the recipe card below.
1. The first thing you need to do is gather and prep your ingredients. Look at the cabbage heads. If necessary remove the first couple of layers of leaves if they are damaged. Then rinse the veggies under cold water removing any debris. Pat them dry with a towel and set the carrots aside.
2. Core the cabbages. Take the purple cabbage head and position it on a cutting board* with the stem or core facing out. Using a sharp knife chop off the core that is sticking out. Then position the cabbage on its side on the cutting board and cut it in half. Take the purple cabbage half that contains the remnants of the core. Place it flat so the inside part is facing the cutting board. Proceed to cut out the rest of the core by cutting around each side of the core so you have a “V” shape cut into it. The core should be able to be removed easily. Repeat the process on the green cabbage so when you are done both cabbages are cored.
3. Shred the cored cabbage. Place the purple cabbage half with the inside facing down on the cutting board. Use a sharp knife to slice the cabbage into thin shreds. Then cut those shreds in half so they are shorter. Repeat this process with the remaining halves until all the cabbage is shredded and set it aside.
4. Measure out the designated cups of green and purple cabbage and place them aside.
5. Using a vegetable peeler* peel the skin off the carrots. Then place them in the food processor* to be shredded and set them aside.
6. In a large mixing bowl, place the purple cabbage.
Add green cabbage.
Finally, top with carrots.
7. Then add the coleslaw dressing ingredients: coconut cream,
apple cider vinegar, and
Italian seasoning.
8. Mix all the ingredients together with a spatula* until the dressing is blended and the cabbage and carrots are well covered.
9. Refrigerate the coleslaw for 30 minutes to enhance the flavor.
10. Take the coleslaw out of the fridge and enjoy!
Tips for how to make good coleslaw
If you are looking for some tips on how to prepare coleslaw for the best results here are the details:
- Use fresh ingredients
- Get full-fat coconut cream
- Add different kinds of cabbage
- Use a sharp knife or mandoline
- Shred the cabbage into thin strips
- Blend the dressing well
- Marinate for 30 minutes overnight
- Save time with kitchen gadgets or pre-cut veggies
- Keep the coleslaw cold until its ready to eat
- Follow the recipe to stay Whole30 compliant
Use fresh ingredient
Fresh quality ingredients will give you the best flavor, texture, and appearance. Look for crisp and firm green and purple cabbage heads as well as crisp carrots.
Use full-fat coconut cream
Full-fat coconut cream is necessary to get that creamy flavor. If you use low fat your dressing will be watery.
Use different cabbage types
Using two different types of cabbage is important and will give the dish extra flavor, color, and nutrition.
Use a sharp knife or mandoline
The thickness of the cabbage is also important for good coleslaw results. Be sure to shred the cabbage into thin slices. This will expand the cabbage’s surface area and help it to absorb more dressing. More dressing means a better-tasting coleslaw.
Shred the cabbage into thin strips
Be sure to not over-shred the cabbage. This can make it mushy.
Use a sharp knife or mandoline
To get the best shreds, you need a sharp knife* or mandoline slicer*. This will give you the best results.
Blend the dressing well
Mix the dressing well so that it blends and coats the vegetables evenly. This will ensure each bite is flavorful.
Marinate for 30 minutes or more
You can savor it right away or for the best taste, I recommend putting it in the fridge for about 30 minutes. Looking for even more texture and flavor? Make it ahead and don’t eat it until the second day.
Tips to save time
If you are looking for ways how to make coleslaw easy you can skip the cutting and instead shred both the cabbage and the carrots in the food processor*. Just know that this will give the cabbage a different consistency than when you shred it with a knife.
In this recipe, I used a food processor to shred the carrots but a mandoline can also be used to get the same results.
Those bagged coleslaw cabbage and carrot mixes are sold in the produce aisle.
And if you are really strapped for time you can pick up a bag of pre-cut and packaged coleslaw mix. Depending on the availability of the packages they can contain both cabbage and carrots or just one ingredient.
Keep the coleslaw cold until eaten
Keep the coleslaw cold until it is served and ready to eat. This will keep it from spoiling.
Follow the recipe to stay Whole30 compliant
If you’re following a Whole30 diet be sure to not stick to the recipe so you are compliant.
Recipe additions/substitutions/variations
Wondering what can be added, replaced, or other renditions of this Whole30 coleslaw? See below for the recipe additions, substations, and variations.
Additions
If you’re looking to do more with this recipe here are some additions that you can try.
- More veggies
- Increase the sweetness
- Layer the texture with nuts and seeds
- Enhance the herbaceousness
- Add more savoriness
- Add flavors to your dressing (creamy, tangy, spicy, or tart)
Add more veggies
Some additional vegetables you can add to your slaw include:
- White, yellow, or red onion: reduces vinegar’s tang, while adding heat and sweetness.
- Green onions (scallions): Adds a hint of onion flavor, freshness, color, and a gentle zing.
- Radishes: Adds a zesty crunch, a pop of color, and a refreshing flavor.
- Celery: Adds crunch, and freshness, and tones down the carrots’ sweetness.
- Broccoli Adds a nice color and a slightly sweet and nutty taste
Sweeten the slaw
For me, the cabbage and carrots are sweet enough, but I know some people like things a little sweeter. Whole30 does not allow any added sweeteners in the diet, but adding foods with natural sugars is okay to do.
For extra natural sweetness and try adding blended raspberry puree, diced apples, pineapples, or dried fruit (without any sugar or preservatives).
Add some texture
The addition of chopped nuts and seeds can add a nice extra crunch. Try chopped pecans, walnuts, and sliced almonds. Sesame, pumpkin, or sunflower seeds can also give a nice mouthfeel.
Enhance the herbs
A garnish of chopped fresh herbs like dill, parsley, or cilantro can make a nice presentation and also give an extra burst taste.
Increase the savory
Some people like to add bacon or vegan cheese to amp up the savory flavor. They can add flavor and texture but will also change the nutritional content.
Dressing additions
There are a lot of things you can do with coleslaw dressing. You can make it
- More creamy
- Less creamy
- Spicier
- Tangier
- Tart
- More herbaceous
More creamy
To increase the creaminess of the coleslaw, add more coconut cream. For a thicker coleslaw, start with 3/4 cup of coconut cream and add more to taste.
Less creamy
To decrease the creaminess of the coleslaw, add less coconut cream. For a thinner coleslaw, start with 1/4 cup of coconut cream and add more to taste.
This will make the vinegar more pronounced. I recommend tasting it to see if it’s too creamy or too vinegary tasting. Then add a little more coconut cream or vinegar until you have your desired creaminess.
Spicier or tangier dressing
If you want to add a little extra spice to your dressing you can add a tsp of Dijon mustard. This type of mustard can also make it tangier.
Hot sauce or Srichia can also add some spice. If you are following a Whole30 diet you want to make sure it’s compliant. Some good brands are
- Frank’s Red Hot*, Cholula*, and Tabasco* (Whole30 approved)
- True Made Foods Original Veracha*
- Sauce Bae Skinny Habanero All-Natural Hot Sauce*
If you’re following the AIP diet you may want to skip out on the hot sauce. Instead for some extra spice add horseradish, dried wasabi, ginger, or fresh garlic.
More tart dressing
For a tarty flavor add some lemon juice. To prevent it from getting too tart you can start with a 1/2 tsp and see how you like it.
It is important to note that any additional ingredients will change the overall flavor and overall nutritional content.
Substitutions
If there are certain ingredients you don’t like or can’t find this section is for you! It breaks down what you can use as substitutions.
If you can’t find purple cabbage you can use red cabbage or radicchio instead. Other types of cabbage that can be used in place of green are
- Savoy cabbage
- Napa cabbage
- Bok choy
In place of carrots, you can use celery, radishes, or peas
In place of coconut cream, you can get that creamy texture with
- Unsweetened plain dairy-free yogurt (coconut, oat, or almond milk)
- Cashew cream
- Coconut powder mixed with water
- Store-bought Whole30 mayo (Primal Kitchen Mayo*, Sir Kensington’s Mayo*)
- Vegan Whole30 mayo (Primal Kitchen Vegan Mayo*)
Instead of apple cider vinegar, you can use the following
- White vinegar
- Balsamic vinegar
- Red or white wine vinegar
- Lemon juice
- Lime juice
A substitute for Italian seasoning includes a mixture of oregano, basil, thyme, and rosemary
Experimenting with substitutions can bring new flavors and variations to your Whole30 coleslaw recipe while still keeping it delicious and compliant.
Variations
Here are some unique twists on a coleslaw recipe.
Add chopped kohlrabi to your coleslaw in place of one of the carrots. This will give it a slightly sweet and peppery taste.
If you want a cabbage-free coleslaw use shredded kale or broccoli in place of cabbage to make a kale or broccoli slaw.
What to serve the recipe with
Coleslaw is a recipe that can be served as an appetizer or side dish. It is a BBQ staple and is often served alongside or as a topping to burgers, grilled chicken, wraps, and sandwiches. Coleslaw tacos and coleslaw burgers are becoming quite popular.
When in doubt serve it with your favorite protein grilled chicken, salmon, and beef. It also goes great with other veggie sides as well as a base for salads. Here are some ideas of what to serve with it:
- BBQ chicken/pork
- Tacos
- Burgers
- Sandwiches/wraps
- Salads
How long does coleslaw last
In regards to how long is coleslaw good for it depends on the ingredients and how it is stored.
The quality and freshness of the ingredients will help to extend its shelf life. Leftovers prepared with dressing can be placed in an airtight container and stored in the fridge.
If you are not going to eat all of it at once it may be best to separate it into smaller containers and put it in the fridge.
The coleslaw will be good for up to 3 days. After that time it may start to lose its flavor.
If you’re wondering, “Can you freeze coleslaw?” Yes, it is possible to do, however, freezing coleslaw will change the texture of the coleslaw which may make it not taste as good as fresh coleslaw.
It’s not recommended but if you want to freeze it the steps are similar to storing it in the fridge. Place the coleslaw into airtight freezer containers and then place in the freezer. There it will stay good for up to 3 months.
If you want to use the frozen coleslaw let it thaw in the fridge overnight. Once thawed toss the coleslaw to break up any clumps. Eat it within the next few days for the best flavor.
Common and FAQs for Whole30 coleslaw
When it comes what is the best type of cabbage for coleslaw it varies depending on personal preference? The most common types of cabbage used in coleslaw recipes are green, Nappa cabbage, and bok choy.
Purple or red cabbage is also a good choice for cabbage thanks how to its flavor palate that compliments the other cabbage.
Green cabbage has a mild flavor with a crispy texture even after the dressing is added. Napa or Chinese cabbage is milder and sweeter than green cabbage. It is more delicate with easily bendy leave.
The choice between green and Napa depends on what you like best. Green cabbage is easy to shred and available year-round. This means you can make coleslaw whenever a craving hits.
One way to find out what is the best type of cabbage is to mix and match different cabbage types to see what flavors you like best.
Traditionally, coleslaw dressing is made of ingredients that make a creamy and tangy flavor. It normally consists of mayonnaise, vinegar, sugar, salt, and pepper.
Mayonnaise makes it creamy and rich. A characteristic of which Mayo is known. Vinegar’s role is two-fold. It not only keeps it from going bad but also adds a tart and tangy flavor. If you use apple cider vinegar it can also add some sweetness.
Sugar adds additional sweetness but some would say it’s not necessary since the cabbage and carrots have natural sugars that can flavor the coleslaw.
Salt is used to not only add flavor but draw out the flavors of other ingredients. The addition of salt may not be necessary if you opt to use other herbs and spices like garlic, onion, thyme, rosemary, basil, oregano, cumin, paprika, and curry powder.
Pepper adds heat and spice to the dressing. It is not always necessary. Some people even have an aversion to this spice. Other ways to get heat and spice in your coleslaw are by adding
paprika, chili powder, cayenne, or garam masala.
There are also many coleslaw variations due to dietary restrictions or personal preferences. Some people do not like mayonnaise. They can use coconut cream and other non-dairy yogurts or creams to get that desired rich texture.
Some dressings will forgo the cream altogether and use a vinegar, mustard, or citrus-based vinaigrette.
Coleslaws with no added sugar are also popular. So instead of adding sugar, they will enlist the help of fruit to enhance the sweetness.
Dressings may also contain additional ingredients like dill, celery seed, garlic powder, and onion powder. These will enhance the flavor of coleslaw.
The best way to make coleslaw dressing is to start with a basic recipe and then customize it to your liking. You can add more or less of any of the ingredients to get the perfect flavor for your taste buds.
Traditional homemade and storebought coleslaw recipes may contain ingredients like dairy, sugar, processed vegetable oils, and other additives that are not allowed on Whole30.
If you make homemade coleslaw you can control the ingredients and make it Whole30-approved. This is done by making a homemade dressing with ingredients that are allowed on Whole30 such as coconut cream, avocado oil, olive oil, lemon juice, apple cider vinegar, Dijon mustard, and spices.
For it to be Whole30 there should not be any added sugar or sweeteners for it. You can add fresh or dried fruit as long as they do not contain any sugar, preservatives, or additives.
If you are strapped for time and need to buy your dressing you can get a store-bought mayo that is Whole30 compliant and does not contain any grains dairy, legumes, sugar, artificial sweeteners, additives, or preservatives. These include vinegar and citrus-based dressings as well as mayonnaise that does not contain any dairy or vegetable oil. Some store-bought options include Primal Kitchen Mayo, Sir Kensington’s Mayo, or Chosen Mayo.
Typically no. Many homemade and storebought recipes will have ingredients that are not Keto friendly like sugar and mayonnaise. If a meal is less than 18 grams of carbs it is compliant with this diet. Additionally, if the serving size has fewer than 8 grams of carbs then it is considered Keto.
Coleslaw can be made from scratch in under an hour. You need to gather the ingredients: cabbage (green, red, purple, or a mixture of a few), carrots, vinegar, mayonnaise (or cream-based ingredients), and spices. Some recipes will call for additional veggies like onions, celery, broccoli, and/or radishes.
Prep your vegetables. Then put the ingredients in a bowl and blend well until the dressing evenly covers the vegetable ingredients.
Put the coleslaw in a sealable container and place it in the fridge for 30 minutes so it can marinate. The longer it marinates the more flavorful it will be so if you can make it a day ahead that is great.
Some way to save time is by enlisting the help of kitchen tools. For this recipe, a food processor can help shred the carrots and cabbage in no time at all. You just need to prep the veggies and cut them into small pieces to fit into the food processor shoot.
Another way to save time is to buy a pre-made coleslaw mix. These bags are found in the prepared section of the grocery store. They can contain just cabbage or carrots or be a mixture of carrots and different colored cabbages.
If it’s specifically a coleslaw mix it may also contain other veggies like kale or broccoli shreds.
If you have the time, yes, it is recommended to make coleslaw a day ahead. This will save you time if you have a lot of things going on the day you are serving the coleslaw.
Another benefit of making the coleslaw ahead of time is that it will have a better flavor. The dressing will marinate in the refrigerator and become more tender after a day. The flavor of coleslaw is always better the day after it’s made.
One thing to note is that if you like a crunchier texture it may be better to eat it the day it’s made. Or you can keep the dressing separate until you want to eat it.
Yes, some substitutions for apple cider vinegar include white vinegar,
The flavors are different so it will create a different tasting coleslaw. While white vinegar is more tart, adding some fresh or dried fruit can tone down that flavor.
If there is mayo or another cream in the coleslaw you do not want to leave it out at room temperature for more than 2 hours. Another tip is to put it on ice or keep it in a cooler before serving if possible. This will prevent it from spoiling. If it has been out for more than two hours without refrigeration throw it away to prevent yourself from getting sick.
It depends on the mayonnaise and your dietary restrictions. Mayonnaise that does not have any sugar, vegetable oils, additives, and/or preservatives can be part of a healthy diet when consumed in moderation. This also goes for any dairy-free cream substitutes like coconut cream.
If you are concerned about the ingredients in coleslaw from the store you can opt to make your own and control the ingredients.
It is important to note that portion size will also affect the health of this food no matter if you bought it at the store or made it yourself.
Coleslaw can be part of a healthy diet since the bulk of its ingredients are vegetables which are recommended as part of a healthy diet.
The overall healthiness of coleslaw with mayonnaise or another non-dairy cream depends on its specific ingredients, how it is prepared, and what else you are eating.
Many store-bought coleslaw dressings contain sugar, and mayonnaise made from unhealthy oils, additives, and preservatives. These ingredients may also contain gluten and dairy which can be no good for people with sensitivities to these food.
The ingredients will determine the coleslaw’s health. Though it does contain vegetables if it’s laden with a lot of unhealthy fats, sugar, and preservatives it’s not the best food in terms of health.
When in doubt check out the label. If the ingredient list is a paragraph long, contains added sugar and has a warning that it contains dairy, wheat, or gluten it may not be the best choice.
The quality of the coleslaw is important too. If it looks wilted or has been sitting in the store for a long time don’t buy it.
The health of store-bought coleslaw depends on the ingredients and visual appearance of the slaw. Sometimes making your own is a better option.
Equipment Used in this Recipe*
Here is a list of equipment or similar items used to make this Whole30 coleslaw recipe:
- Mixing bowls
- Measuring cups
- Measuring spoons
- Food processor
- Cutting board
- Chef’s knife
- Pairing knife
- Vegetable peeler
- Spatula
*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.
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Whole30 Coleslaw
Equipment
Ingredients
Instructions
- Gather and prep the ingredients. Remove any wilted and damaged leaves from the cabbage. Rinse them under cold running water removing any debris. Pat them dry with a towel and set the carrots aside.
- Place the purple cabbage on a cutting board with the core facing out. Use a sharp knife and chop off the core. Turn the cabbage on its side and cut it in half. Place the halve of the cabbage with the remaining core flat on the cutting board, with the inside facing up. Cut around the core, creating a "V" shape. The core should now be able to be removed easily. Repeat the process on the green cabbage until both cabbages are cored.
- Place one of the purple cabbage halves face down on the cutting board. Using a sharp knife slice the purple cabbage into thin shreds. Then cut those shreds in half again so they are shorter. Repeat this process with the remaining purple and green cabbage halves until all the cabbage is shredded.
- Measure out 4 cups of green cabbage and 3 cups of purple cabbage and set them aside.
- Peel the skin off the carrots and shred them in the food processor.
- In a large mixing bowl, place the purple cabbage, green cabbage, and carrots.
- Then add the coleslaw dressing ingredients: coconut cream, apple cider vinegar, and Italian seasoning.
- Mix all the ingredients together with a spatula until the dressing is blended and the vegetables are well covered.
- Refrigerate the coleslaw for 30 minutes to marinate the coleslaw.
- Take the coleslaw out of the fridge and enjoy!
Video
Notes
Recipe tips to get great results
Follow these tips to get delicious coleslaw:- Use fresh ingredients: crisp cabbage and carrots for better flavor and texture.
- Use full-fat coconut cream: ensures a creamy dressing, avoid low-fat for watery dressing.
- Add different cabbage types: enhances flavor, color, and nutrition.
- Shred thinly with a sharp knife or mandoline: better dressing absorption, tastier coleslaw.
- Blend dressing well: evenly coat the veggies for flavorful bites.
- Marinate for 30 mins or more: refrigerate for a richer texture and taste.
- Save time with kitchen gadgets or pre-cut veggies: food processor for quicker shredding.
- Keep cold until ready to eat: maintain freshness and prevent spoilage.
- Follow the recipe for Whole30 compliance.
Additions/substitutions/variations
This section will go over potential additions, substitutions, and variations of the recipe.Recipe additions
If you are looking for some customization here are some things you can add to your coleslaw:-
- More veggies: Try white, yellow, or red onions, green onions, radishes, celery, or broccoli for added flavor and crunch.
- Increase the sweetness: Add blended raspberry puree, diced apples, pineapple, or (no sugar or preservatives) dried fruit.
- Layer the texture with nuts and seeds: Add chopped nuts (pecans, walnuts, almonds) or seeds (sesame, pumpkin, or sunflower).
- Enhance the herbaceousness: Add chopped fresh herbs, such as dill, parsley, or cilantro.
- Add more savoriness: Add bacon or vegan cheese.
- Creamier dressing: Use 3/4 cup coconut cream and add more to taste.
- Less creamy dressing: Use 1/4 cup coconut cream and add more to taste
- Spicer/tangier dressing: Add 1 tsp of Dijon mustard, horseradish, dried wasabi, ginger, or fresh garlic, or a Whole30 compliant hot sauce (Frank’s Red Hot*, Cholula*, and Tabasco*, True Made Foods Original Veracha*, Sauce Bae Skinny Habanero All-Natural Hot Sauce*)
- More tart dressing: One 1/2 tsp lemon juice and more to taste
Recipe substitutions
This section will give you a breakdown of possible ingredient substitutions:- Purple cabbage: Red cabbage or radicchio
- Green cabbage: Savoy cabbage, Napa cabbage, or bok choy
- Carrots: Celery, radishes, or peas
- Coconut cream: Unsweetened plain dairy-free yogurt (coconut, oat, or almond milk), cashew cream, coconut powder mixed with water, store-bought Whole30 mayo (Primal Kitchen Mayo*, Sir Kensington’s Mayo*, or Chosen Mayo*).
- Apple cider vinegar: White vinegar, balsamic vinegar, red or white wine vinegar, lemon juice, or lime juice
- Italian seasoning: Oregano, basil, thyme, and rosemary
Recipe variations
Explore these creative variations for your coleslaw recipe:- Enhance the flavor with chopped kohlrabi instead of one carrot, imparting a delightfully sweet and peppery taste.
- For a cabbage-free option, try shredded kale or broccoli as a substitute, creating a refreshing kale or broccoli slaw.
How to store leftovers
Once you’re done with your coleslaw you can take the leftovers and place them in an airtight container and place it in the refrigerator. It will stay good for up to 3 days in the fridge. The coleslaw can be saved in the freezer but this will change the texture of the coleslaw. If you want to freeze coleslaw put it in an airtight freezer container and keep it in the freezer for up to 3 months. Let it thaw and then toss the coleslaw to break up any clumps. Be sure to eat it within the next few days for the best flavor.Nutritional information
*Nutritional information is estimated using Nutrifox nutrition label maker**Disclaimer: Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. The Radiant Root is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Learn more in our disclosure statement.
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This recipe was originally published on September 2021. It has been updated to reflect a clearer outline, new photos, and recipe notes.
The information on this website has not been evaluated by the Food & Drug Administration or any other medical body. All website services, content, and products are shared for informational purposes only. The Radiant Root and Jnettk LLC cannot provide medical advice, diagnosis, or treatment. Consult your doctor or healthcare provider before making changes to your, diet, supplement regimen or lifestyle. Learn more in our disclaimer.
