This Paleo Whole30 coleslaw is simple to make and incredibly flavorful. Crisp, fresh, and a perfect side dish for warm-weather meals. It’s gluten-free, dairy-free, and free of added sugar when you choose compliant ingredients.
This post is sponsored on behalf of Bob’s Red Mill. All opinions are my own. Thank you for supporting brands that help make Real Food with Jessica possible!
It’s surprising this is the first coleslaw recipe on the site in several years — coleslaw is a classic summer side for a reason. It keeps well in the fridge, can be prepared ahead, and offers a satisfying mix of textures and bright flavors. The apples and raisins provide a natural, balanced sweetness without the need for added sugar.
Whole30 Coleslaw
This salad is Whole30-compliant if you use a compliant mayonnaise—either a homemade paleo mayo or a trusted store-bought brand. The rest of the ingredients are fresh vegetables and fruit. I like the combination of green and red cabbage for color and texture, and the raisins add small bursts of sweetness while the apple keeps the slaw refreshing and light.
Raisins and Sunflower Seeds for Texture
Bob’s Red Mill products are a go-to in my pantry, and for this salad I used their unsulphured raisins and plain sunflower seeds. The raisins bring a clean, fruity sweetness and the sunflower seeds add a toasty crunch. I lightly toast the seeds to deepen their flavor, then add them just before serving so they stay crisp.
Quick and Easy
There’s very little hands-on work here. Most of the effort is chopping cabbage and apple—you can speed things up by buying pre-shredded carrots or a coleslaw mix. Combine the shredded and diced produce, stir in the dressing, and chill. The salad keeps well and often tastes best after resting in the fridge for a few hours or overnight so the flavors meld.
I hope you give this Paleo Whole30 coleslaw a try. It pairs beautifully with grilled or roasted proteins, such as oven-baked ribs or dijon-rosemary pork chops, and it’s a crowd-pleaser at picnics and barbecues.
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Paleo Whole30 Coleslaw
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Ingredients
- 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
Instructions
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In a very large bowl, combine the green and red cabbages, green onion, shredded carrots, diced apple, and raisins. Add the mayo, coconut vinegar, salt, and pepper. Stir well to combine. Taste and adjust seasoning if needed. Cover and refrigerate. The slaw benefits from chilling for a few hours or overnight so flavors can meld.
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Sprinkle the toasted sunflower seeds on top just before serving to keep them crunchy.
Nutrition Information
