Can you believe that your girl used to think she hated mayonnaise? I know. CRAZY TALK. I think it’s probably a bit of hidden, leftover fear food talk from my eating disorder days, but I was absolutely convinced I hated mayonnaise…until I tried a brand that I love. I found an Avocado Oil Mayonnaise company here in the UK that I’m obsessed with + I’ve been using it everywhere – like in this Paleo Asian Cashew Coleslaw!

This stuff is crunchy, sweet, creamy veggie deliciousness!

How is “Paleo” coleslaw different than a normal version?

There are two main differences in this Paleo Asian Cashew Coleslaw versus the sweet, mayo saturated stuff you’ll find at your family picnic.

It doesn’t contain any sugar. I googled the most popular coleslaw recipes on the internet + the sugar content ranges from a few tablespoons to like 1/2 a cup! Now, I’m not dissing grandma’s slaw, but if I’m going to eat heaps of sugar, I want a dang cookie. Or a piece of cake. Not cabbage, ha! This coleslaw has no added sugar, just a bit of sweetness from the coconut aminos + its perfect!
We’re using a mayo made from avocado oil, not from canola or sunflower or rapeseed oil.

What’s wrong with regular mayo?

I try to be really conscious of what + how I talk about certain foods. I absolutely don’t want to shame anyone for using regular mayonnaise. We all need to pick and choose the things that feel important to use. However, the refined vegetables oils used in most store bought mayonnaises trigger all sorts of inflammation.

There is lots of information available about WHY we should avoid refined vegetables oils. I’ll link a few below, so feel free to do your own research and make whatever choice feels best for you.

Here are a few of my FAV avocado oil mayo’s if you’re in the market! You really can’t tell any difference in the flavour, it’s JUST as delish…if not more so 😉

Making this Paleo Asian Coleslaw

The best freaking part of this Paleo Asian Cashew Coleslaw recipe is that it can be made in like 3 minutes flat. SERIOUSLY. The time commitment will totally depend on whether or not you decide to prep your own veggies or to buy some prepackaged coleslaw mix. A food processor can make amazing work of a cabbage if you don’t want to buy prepackaged, but you just can also chop the cabbage too – totally up to you!

The dressing is literally 4 ingredients: mayo, lime juice, coconut aminos and salt. If you don’t have coconut aminos, you could also use tamari or soy sauce (if you aren’t gluten free!). Just dump + stir. That’s it! It’s naturally sweet, super zesty and oh so creamy!

To put it all together, simply mix the veggies with the dressing until everything is well coated. Then, add the chopped cashews and sliced green onions on top! That’s it! So easy, so simple, so good. The cashews add the perfect amount of crunch.

This Asian Cashew Coleslaw is Paleo, Whole30, Keto, grain and gluten free, dairy free, soy free and nut free (if you omit the cashews, ha!). It’s SO customisable and family friendly. It definitely doesn’t taste like a health food, but its something that you can feel really good about eating and feeding to your family.

It’s crunchy, tangy, fresh, sweet + luscious. You can totally eat this on its own or serve it up with some chicken or grilled salmon to make it a meal. It keeps really well in the fridge and really only gets better with time.

If you do decide to make this recipe, I’d love for you to drop a review and a comment down below to let me know what you think. I LOVE seeing how yours turn out, so be sure to tag me over on insta. I can’t wait for you to add this to your family rotation of veggie based side dishes!

P.S. My other favourite veggie side? These Salt + Vinegar Magic Potatoes. WOW.

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