Coleslaw is such a summer classic. But, it can be done right or so terribly wrong. This fresh tasting, crunchy, tangy Whole30 Coleslaw is the perfect addition to your BBQ dishes. It is made with lots of fresh veggies, apples and it is free of vegetables oils for the ultimate summer recipe win.
This Whole30 Coleslaw is a lighter, healthier version of this classic side dish. Loaded with crunchy and colorful vegetables, healthy fats and sweet apples, this recipe is going to be your new favorite way to prepare coleslaw.
What Makes This Recipe Whole30-Friendly?
Generally coleslaw is made with traditional mayo which contains soybean oil and/or other vegetable oils. It is usually made with a little refined sugar as well, giving it that classic slightly sweet and tangy flavor.
In this recipe we will use apples to lend some natural sweetness while avoiding any added sweeteners. Our avocado oil mayo will replace the traditional mayo, for a vegetable oil-free alternative.
What Type Of Mayo Can I Use?
If you are not doing Whole30, you don't have to be quite as particular. Be sure to check labels, because often times a mayo will be labeled as "avocado oil" but will also contain vegetable oils.
Can I Use Packaged Coleslaw Mix?
I like your style, and yes. Packaged coleslaw works great. You will have less carrots and purple cabbage in the mix but it will save you some time. Depending how much prepared coleslaw mix you have, you may need less dressing. I suggest using at least 2 16-oz. packages, and then just adding the dressing slowly so you can use less if needed.
This is a great option if you are like me and inevitably let half heads of cabbage rot in the back of your fridge like a sad veggie graveyard.
Can I Use All Green Cabbage?
The red (also called purple) cabbage is just for aesthetics. I love the look of the purple cabbage in the mix, but you can absolutely skip it and replace it with all green cabbage.
How To Serve This Whole30 Coleslaw
This coleslaw is a simple side, ready in 15 minutes and pairs well with so many tasty foods! Here are some ideas:
- Serve alongside baby back ribs
- Bring to a BBQ potluck for a healthier option
- Pair with burgers
- Use to top a pulled pork sandwich or bowl
- Top with grilled chicken for a simple salad
How To Cut A Head Of Cabbage
- Take each head of cabbage and remove the wilted and damaged outer leaves.
- Remove the bottom of the cabbage by cutting it off with a sharp knife.
- Cut the head into quarter wedges. Then cut the inside of each wedge at a 45 degree angle to remove the core.
- Slice along the long side of each wedge as thinly as you can to shred the cabbage.
What Type Of Apples Should I Use?
You want a sweet and possibly tart apple. I am partial to Honeycrisp apples or Opal apples. If you really like green apples, those would work as well but you might need to add a touch of honey to the dressing to get the desirable level of sweetness (if not following Whole30).
- If preparing ahead of time, I will wait to chop the apples until right before mixing to prevent them from browning. I also like to keep the dressing separate as long as possible because I like my coleslaw to taste fresh and have a crunchy texture.
- If you are not doing Whole30, add a little honey to the dressing for a sweet and tangy twist.
- If you don't think you are going to eat the whole recipe, and soggy cabbage is a hard stop, then I would encourage you to only dress a portion of the cabbage. Save the rest of the dressing and veggie mixture in two airtight containers to enjoy over the next couple days. Simply combine before servings.
- Measure veggies loosely in a measuring cup. Packing the cabbage and carrots will result in too much salad and not enough dressing.
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- Cutting board
- Mixing bowl
- Small bowl
- 4 cups Green cabbage About 1/2 small head
- 4 cups Red cabbage About 1/2 small head
- 2 cups Shredded carrots
- 4 Apples Honeycrisp or Opal will work best
- Take each head of cabbage and remove the wilted and damaged outer leaves. Remove the bottom of the cabbage and cut it into quarter wedges. Cut the inside of each wedge at a 45 degree angle to remove the core. Then slice along the long side of each wedge as thinly as you can to shred the cabbage.
- Remove the apple flesh from the core by cutting in a square around the core. Cut the flesh in to matchsticks. You can remove or keep the peel.
- Mix the ingredients together for the dressing.
- In a large mixing bowl, combine 4 cups of each type of cabbage and 2 cups of shredded carrot. Pour the dressing on to the veggies, starting with only 3/4 of the dressing. Mix the cabbage and finish adding the rest of the dressing if needed.
- Serve immediately.