Paleo + Whole30 Thai Almond Butter Coleslaw Recipe – a healthy and easy coleslaw tossed in a paleo + whole30 chicken satay sauce made with almond butter. Gluten free, grain free, dairy free, refined sugar free, clean eating, real food.
Don’t you love a good coleslaw recipe? So crunchy and cold and refreshing. This Paleo + Whole30 Thai Almond Butter Coleslaw is quickly becoming my favorite.
My paleo + whole30 thai almond butter coleslaw is packed with such delicious flavors! Cabbage, bell pepper, cilantro, scallions, cilantro, carrots, almonds. All the best colors of the rainbow.
Best of all is the thai almond butter salad dressing the coleslaw is tossed in.
Made with almond butter, coconut aminos, lime juice, honey, sesame seed oil and ginger. It is delicious and I want to put it on everything!
What I love about this paleo + whole30 thai almond butter coleslaw is the longer it sits, the more delicious it tastes. The flavors get a chance to marry and marinate into the vegetables.
I usually make it in the afternoon during nap time, and by dinner time it is bursting with flavor. But all the vegetables stay crunchy and firm.
Not only is it so delicious, but healthy too! Paleo, whole30, gluten free, grain free, dairy free, refined sugar free, soy free, clean eating, real food.
Be sure to check back next week when I share the perfect protein to serve with this paleo + whole30 thai almond butter coleslaw. Hint, it involves kebabs!Print
4 cups shredded cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
1/2 cup finely chopped cilantro
1/2 cup roasted, sliced almonds
1/4 cup finely sliced green onions
1/4 cup almond butter
1/4 cup rice wine vinegar
2 tablespoons honey (see notes for Whole30 substitution)
1 tablespoon sesame seed oil
1 tablespoon olive oil
1 tablespoon coconut aminos
1 tablespoon lime juice (from about 1 lime)
2 teaspoons minced ginger (or ginger powder)
1/4 teaspoon salt
Kitchen Equipment Needed:
In a large mixing bowl, combine all the coleslaw ingredients.
In a small mixing bowl, combine all the dressing ingredients. Whisk to combine.
Pour desired amount of dressing (it may not need all of it), over the coleslaw. Stir to combine. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
Serve cold. I love serving this with my paleo thai chicken satay skewers!
If you’re serving this with my paleo thai chicken satay skewers, double the dressing. Use half (or less) in the coleslaw, and the rest for the chicken marinade.
For Whole30, substitute 3 (or more to taste) soft, pitted dates. Make the sauce in a high speed blender to make the satay sauce so it will puree the dates. Follow the rest of the recipe as usual.
More Paleo + Whole30 Salads:
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