We absolutely love coleslaw! It is something we have on a weekly basis and this is my go-to recipe! It's creamy, with a hint of sweetness, and lots of crunch from the fresh cabbage! Top my perfect pulled pork recipe with this and you have a winning combo!!
Not only is this dairy, nut, soy, and grain-free, but this coleslaw can be made Whole 30! Replace the maple syrup with date paste and you're good to go! (My date paste recipe is here!)
6 cups shredded red cabbage
2 carrots, coarsely grated
1/2 cup raisins
1 tsp salt
1 cup mayo (My 30 second mayo is here!)
2 tbsp maple syrup
2 tbsp white vinegar
1 tsp dried mustard powder
1/4 tsp black pepper
1. Whisk together mayo, maple syrup, vinegar, mustard powder, and black pepper.
2. Combine cabbage, carrots, raisins, and salt in a large bowl.
3. Pour dressing over cabbage mixture and stir to combine.
4. Cover and refrigerate for 30-60 minutes for best flavour!