Creamy, Homemade Coleslaw Recipe - Paleo I Vegan I whole30
A healthy twist on a classic recipe. This easy, paleo coleslaw recipe comes with all the flavor of classic coleslaw! Made with red and white cabbage and a homemade yogurt dressing, this vegan coleslaw recipe is the perfect summer side dish.
Servings 10 cups
Calories 122 kcal
½ head purple cabbage roughly four cups once sliced ½ head cabbage roughly 4 cups once sliced 3 carrots shredded ½ cup Avocado Oil Mayonnaise ½ cup Plant-based greek yogurt 2 teaspoons curry powder ¼ teaspoons ground ginger 1 cup cranberries
Slice the cabbage into small ribbons.
Combine cabbage and carrots in a large bowl and toss to combine.
In a small bowl, combine mayonnaise, yogurt and spices.
Pour half the dressing over the coleslaw and begin to mix. Once almost mixed pour in the other half and mix again.
Make sure each and every piece of cabbage is coated.
Toss in the cranberries and combine.
The slaw will look dry but it moistens up after sitting.
Refrigerate for a minimum of six hours though it's best after twenty four.
This is the I use and they do have a mayonnaise brand also. Any yogurt will work but I opt for vegan option . Daiya Greek Yogurt
I grab most of my health foods at as they not only have a great selection but free shipping after $50 too! Well.ca
The coleslaw tastes best when it's had a chance to absorb the flavors. Thus, let it hang out in the fridge for a few hours before eating!
In order for the slaw to not absorb all of the homemade yogurt dressing, try to chill to other ingredients prior to adding it.
Not a curry fan? Just omit the spice! This paleo coleslaw still tastes delicious without it.
Lastly, you can sub coconut yogurt for the vegan Daiya. However, see the notes above about flavor changes. Calories: 122 kcal | Carbohydrates: 10 g | Protein: 2 g | Fat: 9 g | Saturated Fat: 1 g | Cholesterol: 5 mg | Sodium: 105 mg | Potassium: 252 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 3583 IU | Vitamin C: 44 mg | Calcium: 60 mg | Iron: 1 mg