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This coleslaw recipe is creamy and tangy, but it has no sugar! It only takes a few minutes to throw together and is perfect alongside BBQ ribs, pulled pork, chicken, or tofu. Whole30, paleo, vegan option.
Why This Recipe Is So Good
- I’m from Memphis, so I know good BBQ! This coleslaw is the perfect accompaniment to ribs, pulled pork and any of your cookouts, or cook ins!
- It’s so quick and easy to make, it literally couldn’t be easier!
- This recipe is easily made vegan, Whole30 and paleo.
- You can make it up to a day ahead of time.
How To Make It
- In a large mixing bowl, whisk together the mayo, vinegar, coconut aminos, dry mustard, and salt until smooth.
- Add in shredded coleslaw mix and fold over with a spatula until completely coated.
- Cover and refrigerate 2 hours, or overnight.
- Serve and enjoy!
Paleo Coleslaw With Mayo
Eating less processed food doesn’t mean that you have to ditch the creamy coleslaw! So many of the calories in coleslaw come from the added sugar, so ditch that, keep the mayo and you have the best paleo coleslaw recipe.
To make the coleslaw vegan, use vegan mayo and to make it Whole30 use a compliant brand.
Serving Suggestions
This coleslaw is perfect with all things BBQ, ribs, burgers, and brisket are all great companions. It’s also a great side to serve with an easy weeknight meal. Try it with:
How Long Will Coleslaw Last in the Fridge?
I recommend that you make this coleslaw recipe at least 2 hours before serving to let the flavors meld together. Just cover it and keep it in the fridge. It’s best if you serve the coleslaw within 24 hours, but it will keep for up to 3 to 4 days.
Chef’s Tips
- Use a compliant mayonnaise for Whole30 and vegan mayonnaise for vegan.
- Use a pre-shredded coleslaw mix to save time.
- Cover the coleslaw with plastic wrap, foil or keep in an airtight container in the fridge.
Paleo Coleslaw Recipe
Ingredients
- ½ cup + 2 tablespoons mayonnaise see Notes
- 1 ½ tablespoons apple cider vinegar
- 3 tablespoons coconut aminos
- ½ teaspoon dry mustard
- ½ teaspoon kosher salt
- 1 14-ounce bag shredded coleslaw mix
Instructions
- In a large mixing bowl, whisk together the mayo, vinegar, coconut aminos, dry mustard, and salt until smooth.
- Add in shredded coleslaw mix and fold over with spatula until completely coated.
- Cover and refrigerate 2 hours, or overnight.
- Serve and enjoy!
- Make it Whole30: Use compliant mayonnaise, or make your own.
- Make it Vegan: Use vegan mayonnaise.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Are the nutritional break downs per recipe or per serving size? Unsure how to figure an exact serving size to match the recipes (which are literally the greatest and I love them!)
They’re per serving! This recipe makes 4 servings, though the actual number of servings can vary depending on portion sizes.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the number of total servings for the recipe (in this case, 4). The result will be the weight of one serving!
Amazing coleslaw! I think it is better then the traditional way I used to make it. This will now be my go to recipe. Thank you so much for sharing this.