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Whole30 Tropical Coleslaw

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Coleslaw with Coconut and Cilantro

I always have many recipes in the works, but after we made this Whole30 coleslaw during our Sunday meal prep I knew I had to post it ASAP! This recipe was adapted from Physical Kitchness, although it is delicious as she made it, too. I love her site for lots of Whole30 meals and inspiration.

Coleslaw is a great side to bring to an event, especially if you are on Whole30, because it travels well. It also gets yummier the longer it is around which is not long in our house. IMHO, too often you see poor cabbage swimming in mayo and that is the only thing you can taste in many versions of coleslaw. Mayo can also be difficult to find while on Whole30. Make your own mayo with this easy to make recipe, but this Whole30 coleslaw actually does not even use mayo and is still creamy thanks to coconut milk.

Additions to the Recipe

Sweet and sour is one of my favorite taste combinations and if you add the crunch of cabbage and nuts, I always am in! For this Whole30 coleslaw, we used a mix of green and purple cabbage. I love not only the color purple cabbage brings, but the texture as well.  Cilantro and green onion are two flavors that work well with coconut so those were added to the slaw. We love spicy food so of course a jalapeno had to jump into the fun. For a heartier meal, we have topped the slaw with cooked chicken and sometimes cooked shrimp.

Top with coconut, chopped nuts, or even avocado slices for your plated fat for you Whole30’ers and you have an awesome meal for anytime of day. Seriously, you need to make this one, stat!! I would love to hear what changes you make, if any, to this crispy and creamy slaw.

 

Print Recipe
Whole30 Tropical Coleslaw
We adapted this recipe from Physical Kitchness, https://physicalkitchness.com/whole30-pina-colada-coleslaw/, to make this crispy and creamy Whole30 coleslaw.
Coleslaw with Coconut and Cilantro
Servings
Servings
Ingredients
Servings
Servings
Ingredients
Coleslaw with Coconut and Cilantro
Instructions
  1. Heat a dry skillet over medium-high heat. Add the coconut once the skillet is hot and stir to avoid burning. Cook until the coconut is toasty and fragrant. Remove from the stove and let cool. Divide into two portions.
  2. Dice the cabbage and add to a large bowl. Also add the crushed pineapple, jalapeno, one of the portions of the toasted coconut, and 4 teaspoons of chopped cilantro. Mix well.
  3. In a small bowl; add the coconut milk, reserved pineapple juice, and vinegar. Add salt to taste. Mix this well to make the dressing.
  4. Add the dressing to the slaw and toss until it is all mixed in. Refrigerate until all flavors are melded together. When ready to serve; top with more cilantro, green onions, and crushed nuts. If you want to make a heartier meal out of it, add cooked chicken, shrimp, or pork on top of the slaw or mix it in.
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