This Healthy Coleslaw Dressing is an easy paleo and Whole30 version of a creamy classic. There’s no sugar, but it’s naturally sweet from the dates and tangy from the apple cider vinegar. It’s a simple homemade recipe!
Spring and summer are prime BBQ season, and what is a more classic BBQ side dish than coleslaw? Except if you’re paleo or Whole30 you can’t have most classic coleslaw dressings because they’ve got sugar in them. That’s where this dressing comes to the rescue – it’s naturally sweetened with dates, giving it just a hint of sweetness to counter the tang of the vinegar. Try it with kale and kohlrabi salad or an apple and broccoli slaw.
But before we get to the recipe, first are some answers to commonly asked questions about coleslaw dressing.
What Is Coleslaw Dressing Made Of?
Coleslaw dressing is typically made out of mayonnaise, sugar, vinegar, and salt. Other commonly used ingredients include mustard, black pepper, and lemon juice.
Is Coleslaw Dressing Gluten Free?
This one is! For store-bought versions, typically yes, however be sure to read the ingredient list!
Is Coleslaw Dressing Dairy Free?
Once again, this one is! For store-bought versions, sometimes! If you don’t include eggs in the dairy category, than coleslaw dressing is usually dairy-free. But always read your labels!
How Long Will Coleslaw Dressing Keep?
Homemade coleslaw dressing should keep in the fridge for at least 7-10 days.
Can You Freeze Coleslaw Dressing?
I wouldn’t (and haven’t tried it). Anything creamy that is frozen and then reheated tends to get clumpy or just not come together well.
What Can You Eat With Coleslaw?
If you need pairing suggestions for coleslaw, look no further! Try some broccoli slaw with apples – it would go great with some gluten free teriyaki chicken or if you’re feeling more like beef try it with flank steak. Or if you’re all about Mexican food, try piling it high on some paleo tacos.
Now onto the recipe!
To start, cut the pit out of the date and chop the date into small pieces. Put the pieces in a single layer in a microwavable bowl, then pour the water over the date. Place the bowl in the microwave and set it for 3 minutes.
While it’s heating up, be sure and check it every 30 seconds or so to make sure the water isn’t bubbling up over the bowl. You may want to stop it at the 2 minute mark and poke the dates with a fork to see how soft they are. They should be VERY soft, so if they’re still a tad hard in the middle, put them back in until they completely soften.
Once the date pieces are softened, take the bowl out of the microwave and use a fork to mash up the date with the remaining water. This may look kind of gross, but I promise it will make the dressing magic.
Now pour the date paste into a small food processor or a larger bowl you can use an immersion blender with. Measure out the mayo, apple cider vinegar, and kosher salt put it in with the date paste.
If you’re doing a Whole30, use Whole30 compliant mayo. When first testing this recipe, I made my own mayo using the Whole30 mayo recipe. It’s pretty easy to do and I got it right on the first time. And honestly it’s some of the best tasting mayo I’ve ever had.
Now let that sucker blend up. The consistency should look like the picture below.
Pour it out into a jar (mason or otherwise) and store it in the fridge until you need it! It will keep for 7-10 days in the refrigerator.
If you’re looking for some dishes to take to a potluck or BBQ, look no further people.
– Gluten Free Instant Pot Potato Salad
– Gluten Free Shrimp Pasta Salad
– Healthy Apple & Broccoli Slaw
– Kale & Kohlrabi Coleslaw
If you try out this Healthy Coleslaw Dressing (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. Seriously, I love hearing from you!
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more good to eat, gluten free real food.
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Recipe For Healthy Coleslaw Dressing
Healthy Coleslaw Dressing (Paleo, Whole30)
This Healthy Coleslaw Dressing is an easy paleo and Whole30 version of a creamy classic. There's no sugar, but it's naturally sweet from the dates and tangy from the apple cider vinegar. It's a simple homemade recipe!
Ingredients
- 1 date
- 1/4 cup water
- 1/2 cup mayonnaise whole30 compliant if necessary
- 1.5 tbsp apple cider vinegar
- 1/2 tsp kosher salt
Instructions
Items Needed:
- A sharp knife
- A cutting board
- A small microwavable bowl
- Measuring cups and spoons
- A fork
- A mini food processor or immersion blender
Directions:
- Remove the pit from the date and using the cutting board and knife, chop the date into small pieces. Put the date pieces in a single layer in a small, microwavable bowl.
- Pour ¼ cup of water over the dates, making sure all the pieces are covered. Microwave the dates and water for 3 minutes, checking every so often to make sure the mixture isn’t bubbling over the sides of the bowl.
- Once done, remove the bowl from the microwave (carefully if it’s hot) and use a fork to mash up the dates and remaining water. Keep mashing until the large chunks are gone and a thick paste is formed.
- Pour the date paste into a small food processor or a larger bowl you can use an immersion blender with. Measure out the mayo, apple cider vinegar, and kosher salt put it in with the date paste. Blend until it has a creamy consistency.
- Store it in a jar with a tight lid in the fridge until use.
Recipe Notes
Will keep in the fridge for 7-10 days.
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