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Purple Coleslaw

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


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


  • 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)


  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.


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

  • Prep Time: 40


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