Indian Coleslaw

Indian Coleslaw-sm
Recipe makes 4 servings.
Approximate Cook Time: 20 minutes
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Votes: 11
Rating: 4.45
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1/2 head(s) cabbage(s), green, finely chopped (about 3 cups)
3 medium tomato(es), diced
1 cup(s) coconut, unsweetened shredded
1/2 cup(s) almond flour
1 whole date(s), soaked, pitted and mashed
1 medium lemon(s), juiced
2 tablespoon(s) olive oil
1/2 teaspoon(s) mustard seed, ground brown
1/2 teaspoon(s) cumin
1/4 teaspoon(s) turmeric
1/2 medium jalapeno pepper(s), minced (optional- about 1 tablespoon)
1 teaspoon(s) sea salt, to taste (optional)


  1. Toss cabbage, tomatoes, coconut and almond flour together in a large bowl. Set aside.
  2. In a small bowl, mash the soaked date. Add in the remaining ingredients and whisk together to form a smooth dressing.
  3. Pour dressing into cabbage and tomato mixture and combine completely.
  4. 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. Molly

    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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