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 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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