Whole30 Coleslaw {Gluten Free + Paleo + Dairy Free}

This Whole30 coleslaw is made with fresh and crunchy cabbage, carrots, herbs, and a creamy, tangy dressing. All the flavors you love in a traditional coleslaw recipe without any of the sugar! The perfect side dish for your next BBQ, potluck, or family dinner. Whole30, paleo, gluten free, dairy free, vegan option.

The best Whole30 coleslaw

What makes the best coleslaw?

As a midwest native (where we take our coleslaw recipes VERY seriously), this is what it is to me: a tangle of thinly shaved cabbage (red or green!), thinly sliced red onion, fresh herbs, and a tangy (creamy!) mayo based dressing that is so good it will make you SING.

It is simple, easy to throw together, and absolutely packed with flavor.

The side dish that should be at every BBQ and picnic!

Here’s why you’ll love this Whole30 coleslaw

It is:

• Bright and fresh
• Creamy
• Perfectly tangy
• Made without sugar
• Tossed in the best homemade coleslaw dressing
• The ideal summer slaw
• Perfect for a crowd
• Easy to make
• Versatile and customizable
• Healthy and refreshing
• SO delicious!

Ingredients and substitutions

One of the things that I love the most about slaws in general is how dang versatile they are.

You can thinly slice and chop just about any fresh ingredient and throw it in a big ol’ bowl with a perfectly creamy dressing and you’ve got a delightful slaw to serve alongside lunch or dinner.

Today we’re chatting about how to make a traditional coleslaw from scratch with classic ingredients, Whole30 style.

There are a few substitutions you might want to make in the recipe that I’ll share below.

Here’s what you need

• Cabbage – Both red and green cabbage work beautifully for this slaw. I like to use an equal mix of both! You can even use savoy or napa cabbage instead.
• Carrots – Optional (you can totally make it without!), but shredded carrots really give that classic coleslaw vibe. And they add extra nutrients, fiber, and flavor!
• Red onions – I love thinly sliced red onions in my coleslaw, but they can easily be left out if someone you’re serving isn’t a fan. You can also substitute with a small amount of chopped shallot or green onions (scallions).
• Parsley – Fresh parsley isn’t really a traditional ingredient, but I love the pop of color and flavor that it adds. Feel free to leave it out or substitute with another tender herb like cilantro, basil, or dill.
• Coleslaw dressing ingredients – The healthy coleslaw dressing is made with avocado oil mayonnaise (key for a Whole30 dressing), coconut aminos (for a bit of sweetness), apple cider vinegar (for that irresistible tang), garlic powder, onion powder, salt, and pepper.

What is the best type of cabbage for coleslaw?

Red and green cabbage are the most commonly used types of cabbage for coleslaw.

Savoy cabbage and napa cabbage can also be used, though they are slightly more tender than traditional cabbage and will wilt more quickly. If you use one of these varieties you’ll probably want to serve and enjoy the coleslaw within the first 24 hours of making.

Can you use prepackaged coleslaw mix for this recipe?

Yep! Absolutely. Grabbing coleslaw mix at the store is a great way to save some prep time.

I prefer to cut my veggies fresh for the best flavor and texture, but sometimes when you’re short on time you gotta go with what works.

Prepackaged coleslaw mix is typically made of shredded cabbage and carrots, though Trader Joe’s has some other fun takes on slaw mixes that would be yummy as well.

Just be sure to grab the right amount so that the ratios match the measurements in the recipe.

Recipe variations

If you do want to switch out some of the ingredients in this coleslaw salad or add a few extra things there’s so many different directions you could go!

Here’s some ideas of ingredients you could add

• Thinly sliced apple
• Shaved fennel
• Collard greens or kale
• Shredded beets (keep in mind they will bleed and tint your slaw purple!)
• Any variety of fresh herbs
• Toasted seeds or nuts
• Corn (not Whole30)
• Sugar snap peas
• Chopped jalapeño

How to make this coleslaw vegan

To make a vegan version of this coleslaw you’ll need to swap out the avocado oil mayonnaise for a plant based mayo alternative.

This may mean that the slaw is no longer Whole30 compatible, depending on what you decide to use.

How to make Whole30 coleslaw

Most traditional coleslaw recipes are probably not Whole30 because of added sugar and conventional mayonnaise.

This recipe is made with no sugar and uses avocado oil mayo to make it paleo and Whole30 compatible.

It’s so easy and delicious it’s how we make it all the time – regardless of if we’re doing a Whole30 or not!

Here’s the step-by-step

• Make the coleslaw dressing. Add mayo, coconut aminos, apple cider vinegar, garlic powder, onion powder, celery salt, kosher salt, and black pepper to a large bowl and whisk to combine.
• Add the slaw ingredients. Add cabbage, carrots, red onion, and parsley and toss together using kitchen tongs until veggies are thoroughly coated in the dressing. Season to taste with salt and pepper.
• Chill and serve. Refrigerate for at least 15 minutes before serving. Toss it together again and enjoy!

How to cut cabbage for coleslaw

If you opt to shred your own cabbage for this slaw (which I recommend if you think you’ve got the time), these tips may help.

• Cut the cabbage into manageable pieces. Before you begin you’ll want to cut your head of cabbage into smaller pieces, or wedges. Start by cutting it in half through the core, then carefully use a knife to cut out the stem / core in a triangle shape. Next cut through each half one more time to create four wedges before slicing thin.
• Use a sharp knife. If cutting your cabbage by hand the best knife for the job is a large, sharp chefs knife.
• Put your food processor to work! If you have a slicing blade for your food processor it can make super fast work of shredding a bunch of cabbage! Cut and core the cabbage as described above and then cut the wedges into pieces small enough to fit through the feeding tube. This is a great video tutorial on how to shred cabbage with a food processor.

How long does coleslaw last in the refrigerator?

This coleslaw should keep in the refrigerator for up 3-4 days, but for the best texture and flavor enjoy within 1-2 days.

Can you make it in advance?

Yep! It can totally be prepped ahead of time.

If you’re serving it later in the day you can prepare it as the recipe is written and store it in the refrigerator until ready to serve. Just give is a good toss to make sure everything is evenly coated with the dressing before setting it out.

If you want to prep it a day or so in advance I would recommend making the dressing and prepping the fresh ingredients but storing them separately in the refrigerator until 30-60 minutes before serving.

What to serve with coleslaw

This easy and healthy coleslaw recipe is the perfect side dish to so many types of meals! Obviously it’s a delicious addition to any BBQ spread, but it can also be served with tacos, salads, or bowls of any kind.

We especially love it with oven roasted BBQ chicken thighs!

Love this coleslaw recipe? Try these other Whole30 recipes!

• Kale Apple Pomegranate Salad
• Whole30 Kale Chicken Caesar Salad
• Whole30 Chicken Salad
• Dairy Free Dill Pickle Dip
• Crispy Baked Buffalo Chicken Wings
• Egg Roll in a Bowl

If you enjoyed this recipe we’d love it if you would take 5 seconds to rate and review the recipe below. It’s also super helpful for other readers if you share any changes you made! Thank you for sharing your kitchen with NK! We’re so grateful you’re here.

Print