This purple coleslaw is a beautiful and delicious side dish that’s perfect for warmer weather! It’s paleo, whole30, and AIP-friendly.

purple coleslaw

Purple Coleslaw

This purple coleslaw is a ridiculously easy & fun side dish! Plus, it’s even more wildly delicious than it looks. It’s the perfect side dish for the upcoming warmer weather, and is bound to put a smile on the face of anyone who gets to try this!

 

Why is this Purple Coleslaw healthy?

It’s made with healthy ingredients

It’s free of dairy and refined sugar, and is made with real, nourishing ingredients!

It’s a no-cook recipe

It seriously could not be easier to make this purple coleslaw!

 

How to Make This Purple Coleslaw Recipe

  • Combine the vegetables: Using a large bowl combine the cabbage, red onion, radishes, beets, and parsley.

purple coleslaw in bowl

  • Make the sauce: Whisk the lemon juice, apple cider vinegar, olive oil, coconut sugar, salt, and pepper together in a small bowl and pour over the slaw. Toss well to combine and coat.
  • Chill & serve: Transfer to the fridge and allow to chill and marinate for 25-30 minutes. Season to taste and serve chilled.

 

What about goitrogens and the thyroid?

Of course, you should always follow your doctor’s orders and do what makes you feel most comfortable. However, I highly recommend checking out this blog post from the Paleo Mom on goitrogens and the thyroid.

 

The Ingredients

Red Cabbage

The superstar of this coleslaw! To save time, you can easily buy pre-shredded red cabbage.

Red Onion, Radishes, Beet, Parsley

The other veggies that make up this delicious purple coleslaw!

Lemon Juice, Apple Cider Vinegar, Coconut Sugar, Olive Oil, Salt & Pepper

These flavors really create the classic coleslaw flavor! You can easily omit the coconut sugar for Whole30, or pepper for AIP.

purple coleslaw

 

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Purple Coleslaw


  • Author: Michelle
  • Prep Time: 40
  • Total Time: 40
  • Yield: 4 servings 1x

Description

This purple coleslaw is a beautiful and delicious side dish that’s perfect for warmer weather! It’s paleo, whole30, and AIP-friendly.


Scale

Ingredients

  • 1 medium red cabbage, shredded
  • 1 red onion, halved and thinly sliced
  • 4 radishes, thinly sliced
  • 1/4 medium beet, peeled and julienned
  • 3 tbsp parsley, finely chopped
  • 1/4 cup lemon juice
  • 3 tbsp apple cider vinegar
  • 1/4 cup olive oil
  • 2 tsp coconut sugar (omit for whole30)
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)

Instructions

  1. Using a large bowl combine the cabbage, red onion, radishes, beets, and parsley.
  2. Whisk the lemon juice, apple cider vinegar, olive oil, coconut sugar, salt, and pepper together in a small bowl and pour over the slaw. Toss well to combine and coat.
  3. Transfer to the fridge and allow to chill and marinate for 25-30 minutes.
  4. Season to taste and serve chilled.

Notes

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

Nutrition

  • Serving Size: 1 serving
  • Calories: 207
  • Fat: 14.4g
  • Carbohydrates: 20.3g
  • Fiber: 5.4g
  • Protein: 3.7g