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whole30 coleslaw in bowl.

Whole30 Coleslaw

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5 from 1 review

This recipe for Whole30 Coleslaw is creamy, flavorful, and perfect for a healthy and satisfying side dish. This is also a great dish to take to a party or potluck. I know you’re going to love this dairy-free and paleo slaw.

  • Total Time: 20 minutes
  • Yield: 8 1x


Units Scale
  • 4 cups shredded cabbage (from about 1/2 of a medium cabbage)
  • 3 carrots, shredded
  • 1 cup sugar-free mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1/2 cup canned pineapple tidbits (without the juice)
  • 1/2 teaspoon celery seed
  • 3 green onions, chopped


  1. In a large mixing bowl, combine the shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, pineapple tidbits, and celery seed.
  2. Use a spatula to stir the ingredients together until the mayonnaise coats the celery and carrots.
  3. Top with chopped onions and serve at room temperature or chilled.


  1. Green cabbage is more traditional for coleslaw, but you can also use red cabbage.
  2. To shred your cabbage and carrots, it’s best to use the shredded disk on a food processor. You can also use a large cheese grater.
  3. Look for pineapple tidbits in a can. Pineapple is not traditional in coleslaw, but it helps add some natural sweetness that is traditional in a coleslaw. If you don’t like pineapple, feel free to leave it out.
  4. Look for celery seeds in the spice section of your local grocery store.
  5. Vegan friends can enjoy this recipe using a vegan mayonnaise.
  6. Store any leftover coleslaw in an airtight container in the refrigerator for up to 4 days.


  • Serving Size:
  • Calories: 217
  • Sugar: 4.2 g
  • Sodium: 203.3 mg
  • Fat: 20.8 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 7.1 g
  • Fiber: 1.8 g
  • Protein: 1.2 g
  • Cholesterol: 11.6 mg