This easy BLT coleslaw is a light and flavorful side dish. It’s Whole30, paleo, keto and gluten-free, all while not skimping on flavor. Creamy and healthy, the bacon and extra veggies added into this family favorite recipe are sure to be a hit!
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BLT coleslaw is one of those sides that you can bring to any gathering, pair with any type of BBQ, or add in diced chicken to take it from side dish to meal! It’s a salad that may be Whole30, paleo and low carb, but anyone will still enjoy it. There’s only a few simple ingredients, it takes no time at all to whip up, and gets more flavorful as it sits in the fridge!
Ingredients You’ll Need
BLT coleslaw takes no time at all to whip up, and only a few ingredients. You’ll need the coleslaw mix, cherry tomatoes, green onion, vinegar, a few spices and bacon. To find Whole30 and Paleo compliant bacon (without sugar!) check out this post!
You’ll also need mayo! This recipe is also egg-free, thanks to Primal Kitchen’s Vegan Mayo! I love this mayo because it is perfect for those with egg intolerances, or those who don’t like having the raw egg in their mayo if they’re eating Whole30 or Paleo. It’s Whole30, keto and made with minimal and high quality ingredients. And, because it’s made with avocado oil, it’s full of healthy fats that are good for the body and brain!
Vegan Mayo from Primal Kitchen is available nationwide at Whole Foods in the refrigerator section. Find a store near you!
How to Make BLT Coleslaw
When I said this Whole30 recipe was easy, I really meant it. The only cooking required is frying up the bacon. You’ll need about a half package. I like to reserve a few slices for garnishing, especially if I’m serving it at a potluck or family gathering. Then all you’ll need to do to make the coleslaw is add all of the ingredients into a large bowl (with lid). Combine everything well and then place it into the fridge to let sit for about an hour. This gives the cabbage time to soften and marinate all of the flavors together!
To store, keep in the fridge in an airtight container. This coleslaw is good for about 4 days once made and makes great leftovers!
Other Healthy Bacon Recipes:Print
- 16 oz cabbage coleslaw mix
- 1 cup Primal Kitchen Vegan Mayo
- 1 cup halved cherry tomatoes
- 8 oz bacon, cooked and chopped
- 1/4 cup chopped green onion
- 3 tbsp apple cider vinegar (can sub white balsamic vinegar)
- 1 tsp celery seed
- 1/2 tsp mustard powder
- 1/8 tsp salt
- Optional: add sunflower seeds or diced avocado
- Add all ingredients into a large bowl. Stir to combine well.
- Refrigerate in an airtight container for at least 1 hour prior to serving to allow cabbage to soften and flavors to marinate together.
- Store leftovers in the fridge. Leftovers are good for 3-4 days.
- Optional: Reserve 2 slices of chopped bacon for garnish
Keywords: coleslaw, Whole30, keto, low carb, paleo, BLT coleslaw, bacon, gluten-free, side dish
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