Servings: 6
Calories: 70kcal
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
This section provides tips for making the recipe, as well as ideas for additions, substitutions, variations, and storage.
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*Nutrition
Calories: 70kcal
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