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!
Whole30 Asian Coleslaw Recipe
Why this Whole30 Asian Coleslaw is so good:
- It has the most amazing dressing! Slightly sweet with just a little heat you will love it’s delicious flavour
- 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!
Key ingredients and equipment for making this Whole30 Coleslaw recipe:
- A Vitamix or other high speed blender to make the dressing – this is the one that I use and love
- Coconut aminos – this tastes just like soy sauce but is soy free and lower in sugar
- Cashew butter – to help give the dressing that delicious, creamy texture
- Dates – these give the dressing just the right amount of sweetness
- Chili flakes – for the perfect amount of heat!
- Oranges – you don’t normally see oranges in coleslaw but these help give this coleslaw a fun twist!
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 making 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
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
SINCE YOU MADE IT THIS FAR WE ARE BASICALLY BEST FRIENDS SO BE SURE TO FOLLOW ME ON INSTAGRAM, PINTEREST AND FACEBOOK WHERE I SHARE EVEN MORE RECIPES AND HEALTHY LIVING TIPS! AND DON’T FORGET TO LEAVE THIS RECIPE A STAR REVIEW BEFORE YOU GO!
Whole30 Asian Coleslaw (paleo, gluten free, vegan)
- 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
Pin this recipe for later: