Not Your Mother’s Coleslaw

Inspired by the currently-trendy Dole chopped salad kits, this dairy+egg free “coleslaw” eschews the sugar-laden and oft-dairy-based dressing packet. A while back, I came across two of these salad kits at a remarkable discount. Though I don’t think I’ve made a salad from a store-bought “kit” since 1999, at $1 for both I had little to lose (and inspiration to gain).

The Kits I Bought

1.) Poppy Seed (contains roasted pepita and dried cranberry topping, dairy-based “greek yogurt” poppyseed dressing packet, shaved brussels sprouts, shredded red and green cabbage, chopped romaine, chopped curly kale, grated carrots, and diced green onions):


2.) Pomegranate (“pomegranate-infused” dried cranberries and golden flaxseeds topping, pomegranate vinaigrette with a whopping 12g sugar per 3.5oz serving, shaved brussels sprouts, shredded red and green cabbage, chopped romaine, chopped curly kale, grated carrots, and diced green onions*):


I combined the kits, nixed the dressings (obviously) and replaced them with an avocado “mayo”. I added diced cucumber, dino kale, and red onion. The result? A dairy-free, soy-free, gluten-free, egg-free, no-sugar-added…all-around upgrade, to say the least.

Perfect for picnics and potlucks, this paleo vegan take on coleslaw is a vitamin-rich, protein-infused meal in itself. Its savory-tangy flavor, complex texture, and vibrant aesthetic kick the traditional mayonnaise-heavy carrot-cabbage version right out of the game. No fillers, no guilt, all goodness.

*The Dole chopped salad mix contain hardly any carrot or green onion, so I did not include these when I re-created the recipe (from scratch, without the kits) at a later date.

Not Your Mother’s Coleslaw


2 ripe haas avocados
1 cup green cabbage, shredded
1 cup red cabbage, shredded
1 cup curly kale, finely chopped
1 cup dino kale, finely chopped
3 brussels sprouts, shredded
1 cucumber, diced
1/2 cup red onion, finely chopped
3 Tbsp dried cranberries
4 Tbsp roasted shelled pepitas (pumpkin seeds)
1 Tbsp golden flax seed
1 cup red onion, finely chopped
juice of 1 lemon or lime
3 garlic cloves, minced
1/8 tsp Himalayan pink salt, more or less to taste*

*if roasted pepitas are salted, skip this ingredient to avoid compromised flavor profile and/or risk of sodium overload.


Use a fork to mash avocado with salt, lemon juice, and minced garlic, until it begins to resemble guacamole. This will continue to liquify as you add the chopped veg, during which it will eventually reach a texture similar to that of mayonnaise.

Stir in both types of kale, cabbage, and mix until leaves are coated.

Add dried cranberries, red onion, roasted pepitas, and salt if desired. Stir until ingredients are well mixed and saturated with avocado “mayo”.

Nutrition Facts

Servings per recipe: 4
Serving size: 1 serving

Amount per serving

Calories 326.3
Total Fat 18.8 g
Saturated Fat 2.7 g
Polyunsaturated Fat 4.4 g
Monounsaturated Fat 10.0 g
Cholesterol 0.0 mg
Sodium 199.6 mg
Potassium 1,141.1 mg
Total Carbohydrate 35.9 g
Dietary Fiber 13.1 g
Sugars 6.8 g
Protein 9.4 g

Vitamin A 152.6 %
Vitamin B-12 0.0 %
Vitamin B-6 23.6 %
Vitamin C 126.7 %
Vitamin D 0.0 %
Vitamin E 8.9 %
Calcium 12.1 %
Copper 21.3 %
Folate 29.6 %
Iron 14.4 %
Magnesium 28.1 %
Manganese 33.4 %
Niacin 11.1 %
Pantothenic Acid 15.4 %
Phosphorus 12.2 %
Riboflavin 12.4 %
Selenium 2.4 %
Thiamin 10.3 %
Zinc 21.3 %

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