This Paleo Whole30 Coleslaw is easy to make and so delicious. Crunchy, fresh and such a great side dish. Gluten free, dairy free, and sugar free.
This post is sponsored on behalf of Bob’s Red Mill. All opinions are 100% my own, of course! Thank you for supporting brands that help make Real Food with Jessica possible!
This is my first coleslaw recipe on my site in 4 years which is kind of crazy. It's such a great summer side dish and can be made ahead and served cold. It has a great mixture of textures and flavors and I know you'll love it!
This is Whole30 as long as you use a homemade mayo or a good store bought one like Primal Kitchen. The rest of the ingredients are veggies and fruit which are compliant. The addition of the apples and raisins add nice sweetness without making it too sweet. A lot of traditional homemade (and store bought) coleslaw has a lot of sugar added and that's just not necessary.
Delicious Raisins and Sunflower Seeds
Bob's Red Mill is my go-to for baking flours like almond, coconut, tapioca and arrowroot, but they also have other great products that you should know about! I used their raisins and sunflower seeds for this salad. The raisins are unsulphured and have nothing added, they are just juicy, sweet raisins. The sunflower seeds have no oils added, they are plain. I toasted them up for a little added flavor and they add great crunch to the salad.
Easy to Make
This salad is so simple to make. Most of the work is cutting the cabbage and apple- not hard at all! I bought the shredded carrots to save time and I definitely recommend that short cut. You could probably buy a bag or two of coleslaw mix if you really want this to be fast. Then just add the apple, raisins and sunflower seeds.
Paleo Whole30 Coleslaw
- 2 pounds green cabbage, diced (about 9 cups)
- ½ head red cabbage, diced (about 4-5 cups)
- ½ cup chopped green onion, about 2 bunches
- 2 cups shredded carrots, about ½ bag
- 1 large apple, diced
- ½ cup raisins
- ½ cup paleo mayo
- 2 tablespoons coconut vinegar
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup sunflower seeds, toasted
- In a very large bowl, combine the cabbages, green onion, carrots, apple and raisins. Add in the mayo, vinegar, salt and pepper. Stir to combine. Taste and add more salt or pepper if needed. Cover and keep in the fridge. Best made a day ahead so the flavors can come together.
- Add the sunflower seeds right before serving so they stay crunchy.