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Blueberry Chia Seed Coleslaw (Paleo, GF) | Perchance to Cook, www.perchancetocook.com
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5 from 3 votes

Blueberry Chia Seed Coleslaw (Paleo, GF)

Servings: 6
Prep Time: 10 minutes
Total Time: 10 minutes
A creamy, crunchy, and refreshing Paleo and Gluten-free coleslaw with added blueberries and chia seeds. Made with an all-natural Paleo mayo dressing, this salad is perfect for the summer.



  • Put the shredded/ thinly sliced white cabbage, purple cabbage, and carrots into a large bowl and mix.
  • In another smaller bowl, mix the Paleo mayo, apple cider vinegar, honey, dijon mustard, salt and pepper together with a fork. Mix until the dressing is smooth. (note: taste it at this point and add more honey if you want it to be sweeter or more vinegar if you want more of a vinegar taste) 
  • Pour the dressing on top of the shredded cabbage and carrots and mix. Then, put the chia seeds on top and mix. Fold in the blueberries.
  • You can serve this coleslaw immediately ( it will be nice and crunchy). However, if you leave it in the fridge for a few hours- to overnight, all of the flavors seep into the cabbage and the cabbage becomes a bit less crunchy and a bit more flavorful.


Note: you can make your own Paleo mayo ( try Caro's Mayo recipe) or buy it ( I like Primal Kitchen's mayo)
Calories: 130kcal, Carbohydrates: 13.6g, Protein: 1.9g, Fat: 8.8g, Fiber: 3.6g, Sugar: 8.8g, Vitamin A: 6500IU, Vitamin C: 78.4mg, Calcium: 50mg, Iron: 1.3mg
Course: Salad