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You are here: Home / Physical Kitchness / Whole30 Pina Colada Coleslaw

Whole30 Pina Colada Coleslaw

23 May

If you like pina coladas, or anything with that name…I’m the slaw that you look for, read below and eat the same…Ok so song writing isn’t my forte, but coleslaw creation might be. Looking for a clean, mayo-free, whole30 compliant summer slaw that tastes unlike any other? Try this whole30 pina colada coleslaw NOW.

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This Whole30 compliant cole slaw is tropical, crunchy, and delicious. If you love pina coladas, this is your summer side dish!

Coleslaw you may want to eat for dessert? Coleslaw with all-natural ingredients and mayo-free? Coleslaw that tastes like a tropical vacation? Yes, yes, and yes.

A note to coconut haters – this may not be your slaw. Yes, it pains me to say that, but this crunchy treat has major coconutty flavor. But let’s be real – if you don’t like coconut, you probably don’t like pina coladas. And if you don’t like pina coladas, then I probably don’t like you. KIDDING! All love people. I don’t understand the non-coconut loving folks, but I married one, so that doesn’t mean I don’t love ’em.

I made this creation when my hubby was out of town and I was invited to a neighbor’s house for a grill-out. My dear friend’s husband admitted he too, was not a coconut fan (ugh, MEN) but was still willing to try my slaw. As he bravely dove right in, I was surprised to hear that he ACTUALLY liked it! What?! Have I converted a coconut hater into a coconut fan? I don’t have many skills, but if that’s one of them then I’m getting a badge and wearing it every.single.day.

A great whole30 compliant and vegan coleslaw! Pina colada inspired - bursting with crunch, coconut flavor and sweet pineapples!

This is the perfect side to serve those brave Whole30 summer warriors, vegans, and booze-hounds that need a cocktail-inspired food creation in their life (kidding!). A simple dressing made with coconut milk, pineapple juice, and tangy apple cider vinegar gives sliced cabbage some serious oomph.

This vegan, whole30 compliant coleslaw recipe is made with a coconut milk, pineapple juice, and apple cider vinegar dressing that is amazing!

Top this whole30 pina colada coleslaw with crunchy toasted coconut and a few sliced almonds and you have some major textural charm. I wanted to add a boatload of macadamia nuts instead of almonds, BUT those puppies are ‘spensive and I’m on a budget, so almonds it shall be. If you want to go 110%, then try the macadamia nuts – I’m SURE that would be amazing.

Coleslaw you could eat for dessert! And it's squeaky clean, mayo-free, and paleo!

This whole30 pina colada coleslaw can be whipped up in a flash, and is made up of simple, real-food ingredients. And it’s the perfect dish to share. Just be careful not to drink the dressing before you add it to the cabbage – seriously, it’s tempting.

I love adding shredded chicken to any leftovers I have for a lunch coleslaw salad that is filling, low-carb, and high in protein. Would be great with pan-fried tofu as well (for my vegan friends).

Looking for other Whole30 complaint side dishes? Try these mandarin orange green beans or Whoel30 scalloped sweet potatoes.

Print

Whole30 Pina Colada Coleslaw

★★★★★

4.8 from 9 reviews

  • Author: Physical Kitchness
  • Yield: 6 - 8 servings 1x
Scale

Ingredients

  • 8 cups shredded cabbage
  • 1 cup diced pineapple
  • 1 cup shredded coconut or coconut chips
  • 1/2 cup full-fat coconut milk
  • 1/2 cup pineapple juice
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • Sliced almonds or macadamia nuts to garnish

Instructions

  1. Turn the oven broiler on low
  2. Spread the coconut chips or shredded coconut on a baking sheet and place into the oven for a few minutes, until the coconut gets slightly toasted. Keep a close eye – the coconut could burn quickly
  3. Take the coconut out of the oven once it’s slightly golden and let cool
  4. Pour the sliced cabbage into a large bowl and add the diced pineapple
  5. To make the dressing, combine the coconut milk, pineapple juice, apple cider vinegar, and salt. Drizzle over the cabbage mixture and mix well to combine
  6. Add 1/2 cup of toasted coconut, mix, and reserve the other 1/2 cup to top the coleslaw later
  7. Refrigerate until ready to serve. Add the 1/2 cup of reserved toasted to the top of the coleslaw and add sliced almonds or macadamia nuts to garnish immediately before serving

 

This Whole30 compliant cole slaw is tropical, crunchy, and delicious. If you love pina coladas, this is your summer side dish!
Chrissa
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57 Comments Filed Under: Physical Kitchness, Recipes, Sides, Vegan, Whole30 Tagged With: cabbage, coconut, coconut milk, pineapple, whole30[heart_this]

About Chrissa

I'm Chrissa - a lover of cooking, hater of spiders, fitness enthusiast, red lipstick wearer, mom and wife. Here you will find healthy recipes the family will love, step-by-step workout tutorials, meal planning guides and wellness tips.

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Comments

  1. Rebecca @ Strength and Sunshine says

    May 23, 2016 at 5:00 am

    I’d totally 100% eat this for dessert 😉 Love that coconut and pineapple…and of course the mac nuts!

    Reply
    • Chrissa says

      May 23, 2016 at 11:51 am

      It certainly would be one of the most healthy desserts I devour 😉

      Reply
  2. Amy Scott says

    May 23, 2016 at 8:13 am

    Oh this is right up my street! Great flavor combos. Pinning to use later! 🙂

    Reply
    • Chrissa says

      May 23, 2016 at 11:47 am

      Thanks so much Amy! I appreciate the pin love! Enjoy.

      Reply
  3. Lauren says

    May 23, 2016 at 8:48 am

    This looks awesome and while I am not doing the whole 30 I have cut way back on sugar which means I eat a lot of whole 30 complaint foods! 🙂 Pinning

    Reply
    • Chrissa says

      May 23, 2016 at 11:45 am

      That’s awesome Lauren! I’m not doing the program either, but I like to find recipes that are compliant, because why not? Thanks girl!

      Reply
  4. Angie says

    May 23, 2016 at 8:54 am

    I totally sang along with the first line… 😉 We just started a paleo lifestyle, and this looks perfect to jazz up some of our meals this summer.

    Reply
    • Chrissa says

      May 23, 2016 at 11:41 am

      Jam out soul sister, jam out! I’m so glad you stopped by – what perfect timing for your new way of eating!

      Reply
  5. Blair says

    May 23, 2016 at 10:17 am

    I’m a pina colada AND a slaw lover, so this is right up my alley. Sounds amazing! And I’m with you — those macadamia nuts would be SO good!

    Reply
    • Chrissa says

      May 23, 2016 at 11:38 am

      2 for 2! Whoo hoo! This is right up your ally then! Thanks Blair 🙂

      Reply
  6. Rhiannon says

    May 23, 2016 at 10:19 am

    The coconut throws me for a bit of a loop—I like it, but I wonder how it would mess with a wine pairing. Looks delicious though and is a creative way to use cabbage in the summer.

    ★★★★★

    Reply
    • Chrissa says

      May 23, 2016 at 11:36 am

      You’re the expert there – not me!! I’m sure you could find something amazing though 😉

      Reply
  7. Chelsea says

    May 23, 2016 at 11:11 am

    Looks sooooo good. I LOVE coleslaw!!

    ★★★★★

    Reply
    • Chrissa says

      May 23, 2016 at 11:33 am

      Thanks Chelsea! Coleslaw is such a summer staple!

      Reply
  8. Cara says

    May 23, 2016 at 11:38 am

    This seriously looks/sounds insanely delicious! I love that this incorporates different flavors from a traditional cole slaw, and it is Whole 30 approved! How awesome!

    Reply
  9. Stacey Cox says

    May 23, 2016 at 11:53 am

    I can personally attest that this was AMAZING. It was exactly the sweetness I needed with filling fiber from the cabbage. On point, Chrissa!

    ★★★★★

    Reply
    • Chrissa says

      May 24, 2016 at 11:13 am

      Awwww thanks for being my guinea pigs and special props to JR for trying it!! xoxo

      Reply
  10. Angie says

    May 23, 2016 at 12:53 pm

    Oh my goodness, this looks AMAZING. So good. Pinned it because it’s a must try for me.

    Reply
    • Chrissa says

      May 24, 2016 at 11:13 am

      I hope you do give this a whirl Angie! Thanks for the pin love friend!

      Reply
  11. Kristen Kavan says

    May 23, 2016 at 2:32 pm

    yum! I love this is is paleo! It’s so hard to find coleslaw that is! This looks super delicious — I’m pinning this for later! xx

    ★★★★★

    Reply
    • Chrissa says

      May 24, 2016 at 11:11 am

      Agreed! And a mayo-free version is even harder! Thanks for stopping by Kristen (and for the pin love) xo

      Reply
  12. Joanna says

    May 23, 2016 at 2:33 pm

    Oh my goodness! This looks amazing. I love pina colada flavored anything:)

    Reply
    • Chrissa says

      May 24, 2016 at 11:08 am

      Boomtown! My kind of gal. Thanks Joanna!

      Reply
  13. Rachel @LittleChefBigAppetite says

    May 23, 2016 at 2:48 pm

    This looks SO good!! I love that there is no mayo because mayo weirds me out – haha!

    Reply
    • Chrissa says

      May 24, 2016 at 11:08 am

      I don’t mind mayo-based coleslaw dishes if I can eat them right away. The soggy leftovers totally weird me out! Thanks Rachel!

      Reply
  14. Heather @ Polyglot Jot says

    May 23, 2016 at 5:01 pm

    Wow! This is so creative!! I am a coconut lover as is my husband…i will try my hardest not to drink the dressing before serving it…:D

    ★★★★★

    Reply
    • Chrissa says

      May 24, 2016 at 11:07 am

      YAY! There’s not many of us coconut-lovers out there. So glad you’re on board Heather. Enjoy friend!

      Reply
  15. Emily says

    May 23, 2016 at 5:04 pm

    I’m not normally a coleslaw fan but this recipe seems like it could change my mind! It looks so refreshing!

    Reply
    • Chrissa says

      May 23, 2016 at 7:44 pm

      Ooooo I hope it does Emily!! Keep me posted if you give this one a whirl!

      Reply
  16. Heather with WELLFITandFED says

    May 24, 2016 at 8:06 am

    This looks so perfect! I am going to make this for our Memorial Day group coming over! Looks amazing. 🙂

    ★★★★★

    Reply
    • Chrissa says

      May 24, 2016 at 11:05 am

      So awesome to hear Heather! Let me know how it turns out!

      Reply
  17. Jenn says

    May 24, 2016 at 11:56 am

    Wow, this sounds SO good! It almost reminds me of an ambrosia salad (which I KNOW isn’t Whole30! ha ha). I have to admit I wasn’t really a coconut person until trying Whole30 – but when you’re so limited on your diet, you become willing to eat anything 😉 Now I’m actually a fan!

    Reply
  18. Taylor @ Food Faith Fitness says

    May 25, 2016 at 6:30 am

    I thought your song was PERFECT! BUUUT, not quiiiiiite as perfect as this slaw. I am obsessed with pina coladas (and dancing in the rain) so I need this!

    Reply
  19. Cole says

    May 25, 2016 at 7:24 am

    This looks so amazing! I love everything in this!

    Reply
    • Chrissa says

      May 25, 2016 at 3:15 pm

      Thanks so much Cole. Enjoy!

      Reply
  20. Becky @ Disney in your Day says

    May 25, 2016 at 11:37 am

    Yummy, sounds good! I’m trying to get back into clean eating so this is good timing. And I love coconut!

    Reply
    • Chrissa says

      May 25, 2016 at 3:18 pm

      That’s so great Becky! Glad you are a coconut fan – I’m sure you’ll love this then!

      Reply
  21. Maria says

    May 26, 2016 at 7:09 am

    Hmmm cabbage and pineapple? I never thought of combining the two flavours – will have to try!

    Reply
    • Chrissa says

      May 28, 2016 at 2:16 pm

      Yes! It’s such a fun and light combo. But I’m partial to anything with pineapple 😉 Thanks Maria!

      Reply
  22. rachel @ athletic avocado says

    May 27, 2016 at 8:17 am

    Oh my gosh this is my kind of coleslaw! I made a tropical sweet potato salad last week and that was a hit so I can only imagine this deliciousness! pinning 🙂

    Reply
    • Chrissa says

      May 28, 2016 at 1:50 pm

      Oooo tropical sweet potato salad sounds REALLY yummy too! Will you be posting this creation!?

      Reply
  23. Stephanie S Rollen says

    July 16, 2016 at 8:47 am

    Thanks for this awesome recipe! Do you happen to have the nutritional values for it?

    Reply
    • Chrissa says

      July 16, 2016 at 2:27 pm

      Thanks Stephanie! It’s definitely a favorite around here. I do not have a breakdown of full nutritional values – however, when I did a quick google search and calculated the ingredients, it came to around 114 calories per serving (based on 8 servings) and 10 grams of carbs. I did NOT include any nuts for garnish as those are optional. Let me know if you are looking for anything else!

      Reply
  24. Katie says

    September 14, 2016 at 3:23 pm

    I tried this and the dressing, while it tastes great, was super runny and didn’t stick to the slaw. So I basically had a bottle of dressing at the bottom of the bowl and dry cabbage on top. What did I do wrong? Was I supposed to use the coconut cream in the can, or the liquid part?

    Reply
    • Chrissa says

      September 16, 2016 at 2:27 pm

      Oh no! I’m sorry to hear. Did you use a full-fat, canned coconut milk? Usually the stuff at the top is the thicker sediment that would make the dressing less runny. I shook mine up and had a combo of the cream and liquid, but I have found every brand of coconut milk varies in it’s ‘thickness’. Maybe next time just use the cream and see if that helps. Thanks for stopping by Katie!

      Reply
  25. Dorothy says

    April 30, 2017 at 5:05 pm

    Yummy!!! I am on AIP, and I am always looking for new flavors. I was craving something sweet, but instead of making AIP brownies like I usually do, I opted for a sweet with veggies! I happened to have a bag of toasted coconut, which made things easier. No nuts for AIP, but I didn’t notice the difference. Thank you! I will share in my AIP networks.

    ★★★★★

    Reply
    • Chrissa says

      May 5, 2017 at 9:56 pm

      Good to know! So happy you found this recipe and liked it!

      Reply
  26. Pam MacDonald says

    October 14, 2017 at 1:25 pm

    Did you use fresh or canned pineapple? Or, does it matter? Thanks!

    Reply
    • Chrissa says

      October 15, 2017 at 8:33 pm

      I used canned just for sheer convenience 🙂 Drained of course.

      Reply
  27. Andrea says

    January 21, 2018 at 6:37 pm

    I don’t know how you came up with this, but it’s genius! What a great combination! We’re on the Whole30 so fun recipes like this really help us enjoy it so much more! My husband and I both like this and I bet it will be even more of a favorite in the summer. I could see adding strawberries or mandarin oranges too! Very unique and tasty! Thank you!

    ★★★★★

    Reply
    • Chrissa says

      February 12, 2018 at 1:34 pm

      I’m so glad it was a winner!

      Reply
  28. Lisa S. says

    January 22, 2018 at 4:40 pm

    Chrissa – I found you by sheer accident, as you know looking at one PIN makes you look down at what others have PINNED. I was intrigued by your Chicken-Pineapple Burgers and saw in your intro for those this recipe. I LOVE COLESLAW…EVERY KIND! But this is different and looks great! I’ve come around to appreciating Coconut in most of it’s forms (still can’t do the Coconut Water, just weird to me, I’ll cook with it but can’t drink it straight!). Especially in Thai Food, curries most of all!
    Anyway, this is the first sweet version I’ve seen. And just in time for grocery day, so I’ll pick up some Shredded Coconut tomorrow. Plus Pineapple Tidbits….so yummy!

    Just wanted to say ….Rachael @LittleChefBigAppetite…is just adorable isn’t she!?

    Anyway, thanks for this!!!!

    Reply
    • Chrissa says

      February 12, 2018 at 1:33 pm

      Thanks soooo much of the feedback! Glad you loved it!

      Reply
  29. Chris says

    July 8, 2018 at 5:51 pm

    I’m starting my second month of Whole30. (I took a week off while we were on vacation so I could drink cocktails and have a few beers.)

    I like this recipe but it’s WAY. TOO. SWEET. I think you could skip the pineapple juice and sub in some type of oil and use a lot more vinegar. (We added about a quarter cup by the time we were done doctoring the recipe.) It would be nicer if the dressing was a bit thicker as well so an emulsified oil would be good. (I used straight coconut milk–no added guar gum.)

    All in all, it’s a great simple salad but the dressing needs some tweaking to get it right.

    ★★★

    Reply
    • Chrissa says

      July 12, 2018 at 9:04 am

      Sorry it didn’t work for you Chris. It is a sweeter tasting slaw, which can be a plus or minus depending on what your preferences are.

      Reply
  30. Steph says

    January 9, 2019 at 9:37 am

    Could I use a can of pineapple chucks with juice for this? getting real lazy over here!

    Reply
    • Chrissa says

      January 10, 2019 at 7:51 am

      Yes absolutely!

      Reply

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