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 this Whole30 Asian Coleslaw is so good:
- It has the most amazing dressing! Slightly sweet with just a little heat you will love how it tastes
- The addition of mandarine oranges and slivered almonds add the perfect amount of sweetness and crunch
- It’s made with no mayo!
- It’s really easy to make and the clean up is so simple
- It’s also paleo, vegan and gluten free!
The equipment you need to make this Whole30 Coleslaw recipe:
How to make this Asian Coleslaw recipe:
You will love how easy this is to make!
- First make the dressing by blending the dressing ingredients in your blender until they are smooth
- Then coat all the salad ingredients with the dressing and mix well until everything is coated evenly
Variations on this Whole30 Asian Coleslaw:
- 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
- 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
- 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
Topping Ideas for this Whole30 Asian Coleslaw:
- 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.
Tips for this Coleslaw:
- 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
How long does this coleslaw last?
This recipe will keep in the fridge for 1-2 days. After that it would become really soggy.
Other Whole30 Recipes you will love:
- 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 (paleo, gluten free, vegan)
This Whole30 Asian Coleslaw has the most amazing flavour. Slightly sweet, tangy and a little spicy it comes together in minutes and makes the perfect side dish.
Ingredients
Dressing Ingredients
- 1 cup coconut aminos
- 1/2 cup cashew butter
- 1/3 cup chopped green onion
- 2 tbsp coconut vinegar
- 7 dates
- 1 tsp ground ginger
- 1/2 tsp chili flakes
- 1/2 tsp garlic powder
Salad Ingredients
- 10 cups coleslaw
- 1 cup sliced almonds
- 1 cup chopped cilantro
- 3 mandarine oranges, peeled and broken apart
Instructions
Dressing Instructions
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Place all the ingredients into your Vitamix or other high speed blender
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Blend well until smooth
Salad Instructions
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Place all the salad ingredients into a large bowl
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Pour the dressing over the salad and mix well until coated evenly
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Serve and enjoy!
Recipe Notes
- I use a pre-made coleslaw mix to make this but feel free to shred your own cabbage and carrots insteadÂ
- 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
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