Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 8 servings
Yield: 8 cups
While a typical mayonnaise-based coleslaw doesn’t require much modification to be keto-friendly, the vinegar-based version usually involves a good bit of sugar, honey, or maple syrup. Because of this, the otherwise keto dish that notoriously accompanies barbeques, sandwiches, and tacos needs a little tweaking to enjoy on a keto diet. Additionally, carrots are a familiar addition to most slaws, but they significantly raise the carb count, so we’ve exchanged them for thinly shaved Brussels sprouts.
Though we swapped out the sweetener and carrots, we kept everything you love about a coleslaw, from the tang to the crunch. This recipe is a healthful choice for anyone looking to increase their veggie consumption while lowering sugar intake. Best yet, the dressing ingredients are tossed directly into the vegetables, making it light on effort and cleanup,
Ingredients
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5 cups green cabbage, very thinly sliced
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2 cups red or purple cabbage, very thinly sliced
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1 cup Brussels sprouts, very thinly sliced
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1/4 cup apple cider vinegar
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2 tablespoons whole grain mustard
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3 tablespoons neutral oil, such as grapeseed or avocado
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1 1/2 tablespoons allulose syrup or sugar-free maple syrup
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1/2 teaspoon kosher salt, or more to taste
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1/8 teaspoon ground black pepper
Steps to Make It
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Gather the ingredients.
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In a large bowl, combine cabbages and Brussels sprouts.
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In a small bowl, whisk together vinegar, mustard, oil, syrup, salt, and pepper until thoroughly combined.
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Pour dressing over veggies, then use a pair of large tongs or salad forks to toss well so that veggies are thoroughly coated in dressing. For best results, let sit for one hour in refrigerator before serving.
Recipe Variations
Try one of the below variations to alter the flavor profile of this coleslaw:
- Swap some of the cabbage for radicchio for a more earthy taste.
- Add 1/2 cup chopped dill pickles and 1 tablespoon fresh dill to make a coleslaw that pairs extra well with hot dogs or sausages.
- Add 1 minced jalapeno to make this coleslaw into a spicier taco topping.
- Swap the green cabbage for Napa cabbage, 1 tablespoon of neutral oil for toasted sesame oil, and the cider vinegar for rice vinegar, to pair with Korean BBQ style meats.
- For a coleslaw that can cut through a big burger or deli sandwich, add 1/4 cup thinly sliced red onion and 2 tablespoons chopped scallions.
- If you like to keep leftover coleslaw for days, exchange the green cabbage for thinly sliced broccoli stems. They're so firm that it will take them a long time to soften.
- Exchange the red cabbage for thinly sliced fennel, and add 1 teaspoon fennel seeds, for a more complex flavor.
- Swap 1 tablespoon of the whole grain mustard for Dijon to give the coleslaw a strong mustard taste.
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 86 |
| % Daily Value* | |
| Total Fat 5g | 7% |
| Saturated Fat 1g | 3% |
| Cholesterol 0mg | 0% |
| Sodium 136mg | 6% |
| Total Carbohydrate 10g | 4% |
| Dietary Fiber 3g | 11% |
| Total Sugars 4g | |
| Protein 2g | |
| Vitamin C 61mg | 307% |
| Calcium 73mg | 6% |
| Iron 1mg | 3% |
| Potassium 331mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
