Paleo Plan

Indian Coleslaw

Makes 4 servings. Add lean protein to make this recipe a lunch for two.

Approximate cooking time: 20 minutes


  • 1 small green cabbage, finely chopped (about 3 cups)
  • 3 medium tomatoes, diced
  • 1 cup unsweetened shredded coconut
  • 1/2 cup almond flour
  • 1 large date, soaked, pitted and mashed
  • juice of 1 lemon
  • 2 Tbs olive oil
  • 1/2 tsp ground brown mustard seed
  • 1/2 tsp ground cumin seed
  • 1/4 tsp turmeric
  • 1 Tbs jalepeno, minced (optional)
  • sea salt to taste (optional)


  • Toss cabbage, tomatoes, coconut and almond flour together in a large bowl. Set aside.
  • In a small bowl, mash the soaked date. Add in the remaining ingredients and whisk together to form a smooth dressing.
  • Pour dressing into cabbage and tomato mixture and combine completely.
  • This salad keeps well for 2 to 3 days in the refrigerator.

This recipe inspired in part or in whole from here.



    Enjoyed this with the “Buffalo Chicken Wings” and also as a salad the next day. Makes quite a bit. To make it easy I just used the prepackage coleslaw mix which was about 3 cups. I think next time I’ll use 1/2 cup coconut or try to find a larger shred. Mine was pretty fine so the coconut was a little too much. Also used slivered almonds instead of ground. This would be great for a pot luck.

  2. I was pleasantly surprised by this recipe. I love that it is so different from most cole-slaws. I thought it would be dry because there isn’t a lot of sauce in this recipe, but it is not dry at all. I also tossed in raisins at the end to increase the sweet and spicy factor. Also, I liked that it was ready to eat right away and didn’t need to sit in the fridge for the flavors to blend, like with most cole-slaws.

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