This Whole30 Asian Coleslaw is a tasty twist on classic coleslaw that is made with no mayo. Instead it uses a delicious asian dressing combined with mandarine oranges, cabbage and crunchy almonds for the perfect refreshing salad! It's also paleo, gluten free and vegan!
Why you will love this recipe:
- It has the most amazing dressing that gives this salad the best flavour!
- It's so quick and easy to make.
- This homemade coleslaw is made with no sugar, no mayo and no soy sauce.
- The addition of mandarine oranges and slivered almonds add the perfect amount of sweetness and crunch to this coleslaw recipe.
- The clean up is so simple.
- It makes great leftovers so is perfect for meal prep.
- Besides being Whole30 compliant this slaw is also paleo, vegan and gluten free!
If you love asian inspired salads you will also love this Din Tai Fung Cucumber Salad recipe.
Taste and texture:
The dressing on this coleslaw is so good! It is slightly sweet with just a little heat. The salad itself is nice and crunchy and fresh with bursts of sweet citrus flavour from the oranges.
Key ingredients and equipment:
- A Vitamix or other high speed blender to make the dressing
- Coconut aminos - coconut aminos are used instead of soy sauce to give the dressing on this slaw that perfect asian flavour while keeping it soy free. If you do tolerate soy you can easily swap this for soy sauce instead.
- Cashew butter - to help give the dressing that delicious, creamy texture and nutty flavour. Instead of cashew butter you could also use almond butter or sunflower seed butter.
- Dates - these give the dressing just the perfect amount of sweetness while keeping it refined sugar free and
- Chili flakes - for the perfect amount of heat! If you prefer a more mild dressing you can omit these from the recipe, or if you prefer a spicier asian dressing, add more to the recipe.
- Oranges - you don't normally see oranges in coleslaw but these help give this coleslaw a fun twist and delicious sweet flavour.
How to make this recipe:
First make the dressing by blending the dressing ingredients in your blender until they are smooth.
Place all the slaw ingredients into a large bowl.
Lastly, pour the dressing onto the salad and toss until everything is coated evenly in the coleslaw dressing.
- I use a pre-made coleslaw mix to save time, but feel free to shred your own cabbage and carrots to make your own coleslaw mix.
- One this recipe is made it tastes even better if you let it sit in the fridge for 1-2 hours to allow the flavours to become even stronger.
- Add some grilled chicken or steak to make it a complete meal.
- You can use almond butter or tahini instead of cashew butter (or peanut butter if you aren't on the paleo or Whole30 diets).
- If you don't like cilantro simply leave it out of the recipe.
- Feel free to add other vegetables such as sweet bell peppers, cucumber or celery.
- Add sunflower seeds or pumpkin seeds for even more crunch.
- If you are sensitive to spice, leave out the chili flakes from the dressing or decrease the amount that you use.
- If you can't find mandarine oranges simply use another type of orange instead.
- You can use apple cider vinegar instead of coconut vinegar to make the dressing.
- Fresh avocado tastes so good on this salad.
- Add extra cilantro or chopped green onion.
- Chopped cashews taste so good on this coleslaw. If you are not on a Whole30 or paleo diet, chopped peanuts would also be delicious.
How to store:
Once prepared, this coleslaw stays fresh in the fridge for up to 2 days in an airtight container.
If you would like to prepare this coleslaw ahead of time, simply made the dressing and store it in a container, and make the slaw and store it in a covered bowl. Then when you are ready to serve it, add the dressing to the salad.
Frequently asked questions:
This recipe will keep in the fridge for 1-2 days in an air-tight. After that it would become really soggy.
Other recipes you will love:
- Kale and Apple Slaw
- Whole30 Teriyaki Chicken and Broccoli
- Whole30 Potato Salad
- Whole30 Spinach and Artichoke Dip
- Whole30 Sloppy Joes
- Whole30 Broccoli Salad
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Whole30 Asian Coleslaw
- 10 cups coleslaw
- 1 cup sliced almonds
- 1 cup chopped cilantro
- 3 mandarine oranges, peeled and broken apart
- Place all the ingredients into your Vitamix or other high speed blender.
- Blend well until smooth.
- Place all the salad ingredients into a large bowl.
- Pour the dressing over the salad and mix well until coated evenly.
- Serve and enjoy!
- I use a pre-made coleslaw mix to make this but feel free to shred your own cabbage and carrots instead.
- If you don't have cashew butter you can use almond butter, tahini or peanut butter instead (just note that peanut butter is not paleo or Whole30 compliant).
- This coleslaw tastes best if left in the fridge for a couple hours before serving.