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August 18 2018
Keto Cole Slaw
6 Comments
Meet Mark
Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...
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Whether you’re planning a summer barbecue or an informal dinner, you can never go wrong with cole slaw. Creamy, tangy and crunchy, it’s always a crowd pleaser. But most cole slaw recipes use ingredients that contain sugar or other added sweeteners as well as mayo made with industrial seed oils. Not this recipe. Here you’ll find a healthier version all around and one that even fits the needs of a keto dieter—with all the fresh taste you’ve come to expect.
Slaw is really my go to salad. I can prep a TON at a time and it’s ready to go. I like salads all right but the good ones take more effort than I’m generally willing to dish out. Slaw, on the other hand, is ready at a moment’s notice. The other nice thing is, as it sits, the flavors meld nicely. It’s better a couple days after it’s made.
This is a good recipe. I discourage the Cook’s Illustrated/Alton Brown method of salting and rinsing the cabbage first. Not only does it greatly increase the work, I think it produces an inferior product. Just amp up the mayo and sour cream, mix, wait, enjoy!
I sort of cheat with cole slaw. One part Marks primal mayo and one part seasoned rice wine vinegar. Soak the celery seeds in the vinegar first and use freshly grated horse radish. I also grate sweet onion instead of green onion. Sure there is a pinch of sugar and MSG in the rice wine vinegar. The fresh veggies with that battle. But when I prepare it as a side for a meal it seems to start with, ” Who ate all the F$%#€£?& cole slaw”
I will definitely be trying this! It’s cabbage season here in Alaska. Thanks for the recipe. PS: I love all the ingredient pictures with the vibrant colors. 🙂
Tried this – awesome
I had sauce left over after putting as much as I wanted on the cabbage. Makes a nice tangy vegetable dip.
We made this for a family party on Sunday. It was absolutely AMAZING!!! Will definitely be making it again. Thanks, Mark, for the great recipe!