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This thanksgiving coleslaw is a beautiful and delicious side dish that is a well-loved Thanksgiving classic! It’s paleo, whole30, and AIP-friendly.

thanksgiving coleslaw in bowl with 2 spoons

Thanksgiving Coleslaw

Thanksgiving is one of my favorite holidays, hands down. I love all of the classic recipes like mashed potatoes, pumpkin pie, and sweet potato casserole. So, basically, I love carbs. My plate at Thanksgiving is always so heavy that I can barely get through more the first round! Salad is great, yes, but after seeing some creative recipes for a fall coleslaw around, I wanted to try and create my own variation that’s also paleo, AIP, and whole 30.

This Thanksgiving Coleslaw is the answer to having a light, fresh, but still seasonal dish for the holidays! Even the colors of this dish are holiday-themed! It’s really easy to make, really hard to stop eating, and I’m sure it will become one of your new holiday favorites.

The Ingredients You’ll Need For The Thanksgiving Coleslaw

For the Coleslaw:

  • Green Cabbage: I recommend getting whole cabbage and slicing in at home for the best-finished product, however, you can take a shortcut with pre-cut slaw.
  • Green Apples: Green apples sliced into match sticks give this dish a little more crunch and some extra tartness.
  • Dried Cranberries: Make sure you double-check the ingredients to get unsweetened cranberries (these are my favorite). You can also dry your own at home (homemade recipe).
  • Parsley: Lots of fresh parsley helps round out the flavor and freshness of the dish!

For the Dressing:

  • Olive Oil: You can also use avocado oil, if you prefer.
  • Apple Cider Vinegar: You can try and substitute lemon as well.
  • Honey: You can omit this for Whole30.
  • Onion
  • Coconut Cream: The coconut cream is arguably what makes this slaw so addictive. It’s a dairy-free alternative to something like mayo or sour cream, and it’s just as good!
  • Sea Salt & Black Pepper: Omit pepper for AIP.

thanksgiving coleslaw in bowl with 2 spoons and dressing being poured in

How To Make This Thanksgiving Coleslaw

  • Make Coleslaw: Combine the shredded cabbage, apples, cranberries, and parsley in a large mixing bowl and mix.
  • Make Dressing: For the dressing, whisk together the olive oil and apple cider vinegar. Next, add the honey, coconut cream, salt, pepper, and onion and stir to combine.
  • Combine & Serve: Pour the dressing into the slaw and mix together to evenly coat. Serve as a fresh seasonal side dish!

thanksgiving coleslaw in bowl with 2 spoons

How do you eat this coleslaw?

This is the perfect Holiday side dish to add to your regular spread! It’s fresh, light, crunchy and an awesome way to mix up the same old side dishes. It’s always a great dish to have on hand for dinner or lunch during the holiday season! Or even when you’re just craving something holiday-themed 😉

Can you store this dish?

Yes! It lasts for a couple of days in the fridge.

Can you make this sugar free?

Yes! You can make it w/o honey. You can also sub maple syrup for honey.

Can you make this coconut free?

If you tolerate regular mayo, you can do that instead.

thanksgiving coleslaw on plate with fork

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Paleo Thanksgiving Coleslaw (Whole 30, AIP)

★★★★★

5 from 1 reviews
  • Author: Michelle
  • Yield: 6-8 servings 1x
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Description

This thanksgiving coleslaw is a beautiful and delicious side dish that is a well-loved Thanksgiving classic! It’s paleo, whole30, and AIP-friendly.

Ingredients

Units Scale
  • 1 head of green cabbage, cored and shredded
  • 2 green apples, peeled and diced into match sticks
  • 1/3 cup dried cranberries (or home made )
  • 1/4 cup parsley, chopped

For the dressing

  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/3 cup coconut cream
  • 1/2 yellow onion, diced
  • 1 tbsp honey (omit for Whole 30)
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)

Instructions

  1. Combine the shredded cabbage, apples, cranberries, and parsley in a large mixing bowl and mix.
  2. For the dressing, whisk together the olive oil and apple cider vinegar. Next, add the honey, coconut cream, salt, pepper, and onion and stir to combine.
  3. Pour the dressing into the slaw and mix together to evenly coat.
  4. Serve as a fresh seasonal side dish!

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 211
  • Fat: 14.3g
  • Carbohydrates: 16.1g
  • Fiber: 5.4g
  • Protein: 2.5g

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats