Easy Spring Slaw - No Mayo, No Dairy, Creamy Coleslaw (Paleo, Vegan, Vegetarian, Whole30, Low Carb, Keto)

I've decided it's coleslaw season. Or dang-near close enough.

Now, prepared deli + restaurant coleslaws are a health atrocity.

If you've ever checked the ingredients on a tub of deli or restaurant coleslaw, or coleslaw dressing, you know exactly what I'm talking about.

Pre-made coleslaws and coleslaw dressings are filled with mouth-watering chemical additives, cheap + refined fats/oils, loads of sugar and a variety of other ingredients that aren't helpful or healthful to our bodies. 

I've suffered too long, through too many BBQs without a decent coleslaw. So, as usual, I decided to invent my own.

This coleslaw recipe is so easy, with a whole 8 required ingredients, none of which are soy or canola or sugar or high fructose corn syrup or poly-blah-blah-blah preservatives.

Here's to a coleslaw that will leave us feeling light and clean and content after eating, rather than heavy, slimy, bloated... and oddly craving more. 

Here's to a coleslaw with a little crunch, a little zip, a perfect creamy fill, and a whole lotta health for you and your spring-lings.  :)


Easy Spring Slaw - No Mayo, No Dairy, Creamy Coleslaw

Paleo, Vegan, Vegetarian, Whole30, Low Carb, Keto

20 mins prep time
Makes 10+ cups

CONSIDER MAKING 4 HOURS AHEAD (or the night before serving): We think this slaw tastes better if it can sit a bit, which lets the flavor steep + the veggies soften.  :) 

INGREDIENTS

Coleslaw base:

  • CABBAGE, 1 large or 2 small heads, or 4 bags pre-chopped - I recommend using 1/2 red + 1/2 green cabbage because it's just prettier  ;)
  • BROCCOLI/CARROT SLAW, 1 bag
  • APPLES, 2 - optional. if you're against carbs, you can leave them out, but I highly recommended keeping them in for flavor (even if you pick them out)
  • BELL PEPPERS, 1-2 - optional

Dressing:

  • CILANTRO, fresh, 1 bunch - with stems!
  • AVOCADOS, 2 large
  • VINEGAR, 1 cup - I blend 1/2 cup apple cider vinegar + 1/2 cup white vinegar
  • WATER, 1/3 cup
  • MUSTARD, 2 tbsp - any prepared variety (not dry powder). stone-ground is good
  • SEA SALT, 2+ tsp, to taste
  • LEMON JUICE, 2 tbsp

EQUIPMENT + SETUP

helpful: FOOD PROCESSOR / BLENDER

  • CUTTING BOARD
  • SLICING KNIFE
  • LARGE BOWL / CONTAINER
  • MEASURING CUPS
  • TBSP

INSTRUCTIONS

  1. Chop CABBAGE, APPLES, and BELL PEPPERS into bite-sized chunks.
  2. In a large bowl/container, mix together CABBAGE, BROCCOLI SLAW, APPLES + BELL PEPPERS.
  3. Chop CILANTRO just enough to get into food processor/blender (or into small pieces if not using either).
  4. Using food processor/blender (or by hand), puree the "dressing" out of AVOCADOS, CILANTRO, VINEGAR, WATER, LEMON JUICE, MUSTARD.
  5. Pour "dressing" over slaw mixture, stirring to coat evenly.
  6. Cover + refrigerate, mixing well before serving.

Enjoy!

This grilled, grass-fed burger is topped with this recipe's Easy Spring Slaw, tomato, mustard, and a dollop of my Naturally Ever After Mayo

This grilled, grass-fed burger is topped with this recipe's Easy Spring Slaw, tomato, mustard, and a dollop of my Naturally Ever After Mayo

Laura - Greener Chef

United States