BLT Coleslaw: Whole30, Paleo, Keto, Gluten-Free Recipe
Introduction
This BLT Coleslaw is a fresh and flavorful twist on the classic salad, perfectly suited for Whole30, Paleo, Keto, and gluten-free diets. Crisp cabbage, smoky bacon, and tangy dressing come together in a creamy, satisfying bowl that’s great as a side or light meal.
Ingredients
- 16 oz cabbage coleslaw mix
- 1 cup Primal Kitchen Vegan Mayo
- 1 cup halved cherry tomatoes
- 8 oz bacon, cooked and chopped
- 1/4 cup chopped green onion
- 3 tbsp apple cider vinegar (can substitute white balsamic vinegar)
- 1 tsp celery seed
- 1/2 tsp mustard powder
- 1/8 tsp salt
- Optional: sunflower seeds or diced avocado
Instructions
- Step 1: Add all ingredients into a large bowl and stir to combine well.
- Step 2: Refrigerate in an airtight container for at least 1 hour prior to serving to allow the cabbage to soften and the flavors to marinate together.
- Step 3: Serve chilled and enjoy.
Tips & Variations
- For extra crunch and nutrition, sprinkle in sunflower seeds before serving.
- Add diced avocado just before serving for creaminess and healthy fats.
- Use white balsamic vinegar if you prefer a milder acidity than apple cider vinegar.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors deepen as it sits, but the cabbage may soften further. Serve cold or at room temperature. Avoid adding avocado until ready to serve to prevent browning.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this coleslaw ahead of time?
Yes, it tastes best after chilling for at least an hour to allow the flavors to meld and the cabbage to soften slightly.
Is this recipe suitable for keto and paleo diets?
Absolutely. The recipe uses Whole30-approved mayo and fresh ingredients that fit both keto and paleo guidelines. Just double-check your mayo brand for compliance.
PrintBLT Coleslaw: Whole30, Paleo, Keto, Gluten-Free Recipe
A refreshing and flavorful BLT-inspired coleslaw that is Whole30, Paleo, Keto, and Gluten-Free friendly. This easy no-cook salad combines crisp cabbage, savory bacon, tangy tomatoes, and a creamy vegan mayo dressing, perfect as a side dish or light meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (bacon cooking time, optional if pre-cooked bacon is used)
- Total Time: 1 hour 20 minutes
- Yield: 4–6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Coleslaw Base
- 16 oz cabbage coleslaw mix
- 1 cup halved cherry tomatoes
- 1/4 cup chopped green onion
Dressing and Flavorings
- 1 cup Primal Kitchen Vegan Mayo
- 3 tbsp apple cider vinegar (can substitute white balsamic vinegar)
- 1 tsp celery seed
- 1/2 tsp mustard powder
- 1/8 tsp salt
Protein and Optional Add-ins
- 8 oz bacon, cooked and chopped
- Optional: sunflower seeds or diced avocado
Instructions
- Combine Ingredients: Add the cabbage coleslaw mix, halved cherry tomatoes, chopped green onion, cooked chopped bacon, vegan mayo, apple cider vinegar, celery seed, mustard powder, and salt into a large bowl. Stir well to combine all ingredients thoroughly.
- Chill and Marinate: Transfer the mixture into an airtight container and refrigerate for at least 1 hour. This resting time allows the cabbage to soften slightly and the flavors to meld together beautifully.
- Serve and Store: Serve chilled as a refreshing side dish. Store any leftovers in the refrigerator for 3-4 days, keeping them in an airtight container for freshness.
Notes
- You can substitute white balsamic vinegar for the apple cider vinegar if preferred.
- Adding sunflower seeds or diced avocado can provide extra texture and nutrients.
- Use fully cooked bacon to ensure safety and add smoky flavor.
- This recipe is best served chilled for optimal flavor and crunch.
- Leftovers should always be refrigerated and consumed within 4 days.
Keywords: BLT coleslaw, keto coleslaw, paleo coleslaw, whole30 recipes, gluten-free salad, low carb side dish, bacon coleslaw
