Paleo Asian Coleslaw with Creamy Sesame Dressing (Whole30, Keto)
Paleo Asian Coleslaw with crunchy vegetables, tossed in a creamy Japanese sesame dressing. This Whole30 coleslaw is easy to make and is a great all-rounder healthy salad!
Servings: 6 people
Ingredients
Paleo Asian Coleslaw ingredients: (Whole30)
- 2-2.5 cups chopped baby bok choy
- 2 cups shredded green cabbage I use TraderJoe’s shredded cabbage packet
- 1 cup shredded purple cabbage optional, see notes
- 3.5 oz. snow peas julienned
- 1 cup julienned carrots
- 2 bulbs scallions chopped
Instructions
- Chop baby bok choy. Rinse well and set aside to drain.
- Thinly slice or shred the green and purple cabbage, if using, to thin strips.
- Slice snow peas diagonally to thin strips.
- Slice carrots diagonally then slice them again to thin strips.
- Dice scallion bulbs.
- In a large salad storage box/bin, combine all the ingredients from bok choy to scallions. Store it in the fridge until ready to use.
- Before serving, drizzle-in sesame dressing. Toss well and serve immediately.
Notes
- Store the coleslaw in the fridge up to 1 week. Keep the salad dressing separate from the slaw.
- Can't have sesame seeds in your salad dressing? See more of my salad dressing recipes here. Select a creamy version that will go well with the coleslaw. :)
- The nutritional label is calculated without the sesame dressing.
Nutrition
Serving: 1serving | Calories: 31kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 177mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5610IU | Vitamin C: 45.1mg | Calcium: 72mg | Iron: 0.9mg
