Dairy Free Gluten & Grain Free Keto Nut Free Paleo Specific Carbohydrate Diet Whole30

Classic Creamy Coleslaw

This Paleo Classic Creamy Coleslaw is light, fresh and perfect for a summer barbecue. It takes just 20 minutes to make and can easily be adapted to be Whole30 or Vegan.

Creamy coleslaw is my go to salad at a summer barbecue. You don’t have to worry about it getting mushy in the summer heat like a lot of lettuce based salads and it’s always a hit with everyone. Unlike some creamy coleslaw recipes that are quite greasy and weighed down with a heavy dressing, this one is light and fresh. This is a slightly jazzed up version of creamy coleslaw thanks to the addition of apple slices for sweetness and sunflower seeds which add a nice crunch.

Why you are going to love this Classic Creamy Coleslaw:

It’s quick to make: It’s a quick and easy coleslaw to prepare and comes together in less than 15 minutes.
It’s so tasty: It’s creamy, crunchy, slightly sweet and so good!
You can prepare it in advance: You can make it a few hours in advance, or alternatively prepare the salad mix and dressing a few days in advance and store separately in the fridge.
It’s a crowd pleaser: This paleo coleslaw is always the first thing to disappear at a barbecue. I always get compliments on how flavourful it is.
It’s adaptable depending on your diet: Make it vegan with vegan mayonnaise, or Whole30 by skipping the honey in the dressing

What you will need to make this Paleo Coleslaw:

Cabbage: I like using a combination of shredded purple and white cabbage which I shred myself but to save time you can use store bought coleslaw mix. If you are shredding the cabbage yourself, you can use a mandoline, shred it with a knife, or I actually prefer to use a vegetable peeler which sounds odd but results in really fine shreds.
Carrots: Many store bought coleslaw mixes include carrot so there is no need to add more. I like using a julienne peeler to cut the carrot into matchstick sized pieces that are larger and more firm then shredded carrot which can be made using a box grater.
Apple: While not a normal addition to traditional coleslaw recipes, I love the sweetness that it adds. I usually use something on the sweeter side like Fuji or Gala but any variety of apple would work. I cut the apple into matchsticks with a knife but you could also use a mandolin or julienne peeler.
Sunflower Seeds: I like adding sunflower seeds to the salad for a bit of crunch but pumpkin seeds or chopped walnuts would also work well.
Parsley
Red Onion: this adds a nice sharpness of flavour to the salad. You could alternatively use sliced shallots in place of the red onion.

Tips for making this Classic Creamy Coleslaw:

Make it ahead: The flavours and textures of this coleslaw improve after sitting for 30+ minutes. I recommend making it an hour in advance and leaving it to rest before serving. If making the salad any more than 4 hours in advance, leave the apples out and wait to add them in until right before serving, this will prevent them from browning.
Make it Vegan: Use vegan mayonnaise to make the coleslaw vegan.
Save time: Buy a pre shredded coleslaw mix to save time

Here are a few cabbage recipes you will enjoy:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!