Whole 30 Coleslaw Recipe
When moving to a Whole 30 lifestyle, there are some easy ways to make your every day party foods healthy and compliant. This Coleslaw recipe is Whole 30 compliant AND is delicious. Modeled after my Grandma’s Coleslaw Recipe, the modifications were minor without sacrificing the flavor.
One of my friend’s decided to try Whole 30 earlier this year. When the super bowl came around, and we needed to bring something to her party, I decided to make the dishes I brought Whole 30 compliant so that she could eat them without any worries.
The main thing I made was Pulled Pork (basic recipe using Santa Maria Tri Tip Rub and just didn’t include the honey and sugar). It turned out fabulous. And what goes with pulled pork? Coleslaw of course! And that’s how this recipe was born.
I think the coleslaw turned out amazing and honestly, I’m thinking I should do it this way from now on.
Whole 30 or not, this Coleslaw is a great side dish to your buffet or picnic.
Whole 30 Coleslaw
- 1-2 yellow bell peppers (thinly siced)
- 1/2 bag shredded carrots
- 1/2 bag shredded red cabbage
- 1 red onion (thinly sliced)
- 1 large cabbage (thinly sliced)
- 1 jar Primal Mayonnaise (12 oz)
- 2 tablespoons apple cider vinegar
- 1 tablespoon white vinegar
- 2 tablespoons unsweetened apple sauce (or more to taste)
- fresh ground salt
- fresh ground black pepper
|In a large bowl, combine peppers, carrots, cabbage, and onions together. |
|In a medium bowl, combine the Primal Mayonnaise with the apple cider vinegar, white vinegar and applesauce. Stir until smooth. Add some salt and pepper and do a taste test. Add more salt, pepper or apple sauce depending on your tastes. I prefer my coleslaw less sweet. |
|Add about 1/2 of the sauce to the vegetables, combine. Add more sauce if needed to get a nice creamy coleslaw. Refrigerate coleslaw for at least an hour to allow the cabbage to soften. Refrigerate the leftover sauce for future use. |
Whole 30 Coleslaw