📝 About This Recipe
This vibrant coleslaw reimagines a backyard classic by stripping away the sugar without sacrificing that quintessential sweet-and-tangy profile. Featuring a crunch-heavy blend of green and red cabbage tossed with fresh herbs, it is bound together by a velvety, apple cider vinegar-based dressing. It’s the ultimate low-carb side dish that brings a refreshing, acidic brightness to balance out rich, smoky grilled meats.
🥗 Ingredients
The Vegetable Base
- 4 cups Green Cabbage (finely shredded or mandoline-sliced)
- 2 cups Red Cabbage (finely shredded for color and texture)
- 1/4 cup Carrot (grated sparingly for color (keto-friendly amount))
- 3 pieces Green Onions (thinly sliced on a bias)
- 1/4 cup Fresh Cilantro or Parsley (finely chopped)
Creamy Sugar-Free Dressing
- 3/4 cup Mayonnaise (high-quality, avocado oil based preferred)
- 2 tablespoons Apple Cider Vinegar (unfiltered for best tang)
- 1 teaspoon Dijon Mustard (adds depth and emulsification)
- 2 tablespoons Powdered Erythritol or Monk Fruit (adjust to desired sweetness level)
- 1/2 teaspoon Celery Seed (the secret ingredient for authentic slaw flavor)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Juice (freshly squeezed for brightness)
👨🍳 Instructions
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1
Prepare your workspace by sharpening your chef's knife or setting up a mandoline slicer for the most consistent texture.
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2
Remove any wilted outer leaves from the green and red cabbages. Cut them into quarters and remove the tough inner cores.
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3
Shred the cabbage finely. If using a knife, aim for thin ribbons; if using a mandoline, use the 1/8 inch setting for a deli-style crunch.
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4
Place the shredded cabbages in a very large mixing bowl. The extra room will make tossing much easier without spilling.
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5
Grate the small amount of carrot using a box grater and add it to the bowl along with the sliced green onions and chopped herbs.
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6
In a separate medium-sized glass bowl, combine the mayonnaise, apple cider vinegar, and Dijon mustard. Whisk until smooth.
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7
Add the powdered sweetener, celery seed, salt, and pepper to the dressing mixture. Whisk vigorously to ensure the sweetener is fully dissolved and no granules remain.
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8
Taste the dressing. It should be punchy and slightly sweet. Adjust the salt or sweetener if necessary to suit your palate.
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9
Pour about two-thirds of the dressing over the cabbage mixture. Use large tongs to toss the vegetables until every strand is lightly coated.
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10
Evaluate the moisture level. If you prefer a 'wetter' slaw, add the remaining dressing; otherwise, save it for a quick refresh before serving.
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11
Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes. This 'resting' period allows the salt to soften the cabbage slightly and the flavors to marry.
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12
Just before serving, give the slaw one final toss. Liquid may have settled at the bottom; stirring will re-emulsify the creaminess.
💡 Chef's Tips
For the ultimate crunch, salt the shredded cabbage in a colander for 15 minutes, then rinse and pat dry before dressing to prevent sogginess. Always use powdered sweetener rather than granulated to avoid a gritty texture in the creamy dressing. If you find the dressing too thick, thin it out with a teaspoon of heavy cream or water. Make it spicy by adding a pinch of cayenne pepper or a teaspoon of sugar-free hot sauce to the dressing. This slaw tastes even better the next day, making it a perfect meal-prep side dish.
🍽️ Serving Suggestions
Pair with slow-roasted keto pulled pork shoulder for a classic BBQ experience. Serve as a crunchy topping for grilled blackened fish tacos wrapped in lettuce leaves. Accompany with a chilled glass of dry sparkling water with a lime wedge to cut through the creaminess. Use as a side for air-fried chicken wings seasoned with lemon pepper. Great alongside a grilled ribeye steak to provide a refreshing acidic contrast.