Are you a coleslaw fan?!
I honestly feel like people go either way about coleslaw. I LOVE it, my husband, not so much. But I think what he doesn’t love is the overdressed, soupy versions that you usually get at restaurants or from the grocery store deli counter. And I can’t really blame him there. Those even overwhelm me a bit most times.
Plus, traditional coleslaw is FULL of sugar. Like LOADED! Which usually leads to two things:
- It sends your sugar dragon raging for more sugar. Like “feed me now!” type of rage, and that doesn’t do much to support healthier eating habits and changing our relationship with food.
- It usually hands over a pretty significant sugar hangover by the next day. Think foggy, tired, headachy, still craving more sugar, hangover. Which for me, is not usually “worth it”
I created this recipe to have just a small amount of date paste, to mimic the traditional taste of coleslaw without sending you down the added sugar black hole. Plus you can dress it to your liking so if you like a soupier version, go for it! If not, keep it lightly dressed!
Ready to give it a try?!
Here’s what you’ll need:
Coleslaw Dressing
- 1/8 Cup apple cider vinegar
- 1/2 Cup Whole30 compliant Mayo- I use Primal Kitchen and get it from Thrive Market
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp mustard powder
- 1/2 tsp celery seed
- 1/2 tsp garlic powder
- 2 Tbsp date paste (see below)
Date Paste
- 1/2 cup packed dates
- 1/4 cup boiling water
Coleslaw Mix
- 1 Cup shredded or very thinly sliced kale
- 1 Cup shredded carrots
- 1 Cup shredded/shaved brussel sprouts
- 1 Cup shredded purple cabbage
- 1/4 Cup toasted pine nuts
Instructions:
Date Paste
-
Start by making your date paste first. Note: This will make about 4 Tbsp of date paste. So if you only want the exact 2 tbsp needed for this recipe then half the ingredients. I use it frequently in dressings/dishes, so I keep extra around
-
Place 1/2 cup of packed and pitted dates into a bowl. Pour 1/4 cup of boiling water over them and let them sit in the water for several minutes to soften
-
drain the water and put the dates in a cup just wider than your immersion blender. Blend until paste forms. Measure off 2 tbsp and store the rest covered in the refrigerator
Coleslaw Dressing
-
Place all of the dressing ingredients in a cup or bowl and blend with immersion blender until well mixed. Taste and add extra salt if desired
Mixing the coleslaw
-
Place ingredients of coleslaw mix in a bowl and toss together. You’ll want about 4 cups total. (If you want to make this step easier, you can buy a bag of the cruciferous crunch salad mix from Trader Joe’s, and add a cup of shredded carrots)
-
Pour coleslaw dressing over mix (Do this about 30-45 min before serving, but not any longer than 45 or the kale will be soggy). Toss to coat.
-
Cover and place in refrigerator until ready to serve. Add pine nuts immediately before serving and give it a final toss.
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Enjoy!
Recipe Notes
*You can make the coleslaw mix step easier by buying a bag of the cruciferous crunch salad mix from Trader Joe’s and adding 1 cup of shredded carrots to it.
Want something delicious to go with your fresh batch of coleslaw?! Pair it with my Easy Oven Chicken Drumsticks for a complete meal!
ENJOY! And have a great day!
Whole30 Kale, Brussel Sprout, Carrot, and Pine Nut Coleslaw
This tangy -with a tiny touch of sweet- coleslaw pairs well with ribs, chicken, salmon, and those long hot summer days!
Coleslaw Dressing
- 1/8 cup Apple cider vinegar
- 1/2 cup Whole30 Compliant Mayo (I use Primal Kitchen. You could also used homemade)
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Mustard Powder
- 1/2 tsp Celery Seed
- 1/2 tsp Garlic Powder
- 2 tbsp Date Paste (See Below)
Date Paste
- 1/2 cup packed pitted dates
- 1/4 cup Boiling water
Coleslaw Mix
- 1 Cup shredded or very thinly sliced kale
- 1 Cup Shredded Carrots
- 1 Cup Shredded/shaved Brussel Sprouts
- 1 Cup Shredded purple cabbage
- 1/4 Toasted Pine nuts (I buy mine at trader joes)
Date Paste
-
Start by making your date paste first. Note: This will make about 4 Tbsp of date paste. So if you only want the exact 2 tbsp needed for this recipe then half the ingredients. I use it frequently in dressings/dishes, so I keep extra around
-
Place 1/2 cup of packed and pitted dates into a bowl. Pour 1/4 cup of boiling water over them and let them sit in the water for several minutes to soften
-
drain the water and put the dates in a cup just wider than your immersion blender. Blend until paste forms. Measure off 2 tbsp and store the rest covered in the refrigerator
Coleslaw Dressing
-
Place all of the dressing ingredients in a cup or bowl and blend with immersion blender until well mixed. Taste and add extra salt if desired
Mixing the coleslaw
-
Place ingredients of coleslaw mix in a bowl and toss together. You’ll want about 4 cups total. (If you want to make this step easier, you can buy a bag of the cruciferous crunch salad mix from Trader Joe’s, and add a cup of shredded carrots)
-
Pour coleslaw dressing over mix (Do this about 30-45 min before serving, but not any longer than 45 or the kale will be soggy). Toss to coat.
-
Cover and place in refrigerator until ready to serve. Add pine nuts immediately before serving and give it a final toss.
-
Enjoy!
*You can make the coleslaw mix step easier by buying a bag of the cruciferous crunch salad mix from Trader Joe’s and adding 1 cup of shredded carrots to it.
