August 18 2018
Keto Cole Slaw
6 Comments
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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.
The goodness of Primal Kitchen® Mayo (made from healthy avocado oil) and Primal Kitchen Organic Spicy Brown Mustard mix with the bright colors and nutrients of cabbage, carrots and green onion—with a few extras to create a zesty and creamy side you’ll want to serve every week. (Personally, we think they go exceptionally well with these tempting Low-Carb Ribs.…)
Servings: 4
Time in the Kitchen: 20 minutes
Ingredients
Instructions
Shred cabbage, grate carrot, and chop green onion.
Mix mayo, mustard, apple cider vinegar, horseradish, celery seed, sour cream, and relish. Pour over veggie mix and toss to fully coat. Salt and pepper to taste. Serve and enjoy!
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Ⓒ 2019 Mark's Daily Apple
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!