Creamy Whole30 Coleslaw

Indulge in the Creamy Whole 30 Coleslaw, a reflux-friendly summer treat that brings a burst of flavor to your gatherings. It’s time to savor the season without compromising on taste or your well-being!

As an avid lover of outdoor barbecues, I’ve always cherished the smoky aromas and mouthwatering flavors that fill the air. However, my journey towards a healthier lifestyle and my struggle with acid reflux made me realize the need for dishes that are both nourishing and reflux-friendly. That’s when I created the heavenly Creamy Whole30 Coleslaw.

This dish not only satisfies my cravings for something creamy and flavorful but its crispness and freshness bring a delightful twist to every bite. It’s the perfect accompaniment to any BBQ, allowing me to relish the flavors of summer while keeping my well-being in check.

This coleslaw is not only GERD-friendly and dairy-free but it’s also perfect for those following the Whole30 lifestyle. It’s a great way to add a healthy and nutritious side dish to any meal. If you’re looking for a vinegar-free coleslaw that’s gentle on the stomach and easy to digest, look no further!

I like to start the coleslaw simply by using a bag of pre-shredded coleslaw cabbage mix (making this so much quicker and easier to whip up!). Plant-based yogurt, plant-based milk, celery seed (sold in your grocery store’s spice section), and salt make up the base of the coleslaw dressing.

Honey can be added for sweetness, but should be left out if following Whole30. Onion powder can be added for additional flavor but can be left out if you are sensitive to it.

Then add fresh sliced apple. Not only does it add natural sweetness, but it also provides a subtle tartness that stands in for vinegar. Additionally, the apple adds fiber and essential vitamins and minerals, making this coleslaw a nutritious and wholesome addition to your diet.

I don’t bother peeling the apple; it works well within a crisp coleslaw. As far as the cut you can get fancy and julienne or even spiralize the apple, but there’s no harm in going rustic and cutting into large slices, it’s actually a nice contrast to the finer shreds of cabbage.

Fresh sage and parsley are added for color and additional flavor throughout. The sage does most of the heavy lifting, with its herbaceous and earthy flavor perfectly complementing the apple.