Name: Keto/Low-Carb Spicy Coleslaw
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: ¼ head of a medium white cabbage; ¼ head of a medium red cabbage; 1 carrot; 2 jalapenos; ½ cup mayonnaise; 2 tbsp mustard (I prefer mustard with horseradish. Usually referred to as 'spicy' or 'deli style'); 1 tbsp vinegar (any vinegar works well, use whichever you prefer!); 1 tbsp erythitrol; ¼ tsp cumin; cayenne pepper (to taste); black pepper (to taste); salt to taste, but will need ~2 tsp minimum

Jump to Recipe

This Keto and Low-Carb friendly Spicy Coleslaw is going to change your BBQ game. Long gone are the days where you can’t enjoy any of those carb rich sides, or sides that take a ton of time to make. THIS coleslaw, is the answer to those problems.

The traditional picnic and barbecue foods are loaded to the brim with carbs: cornbread, potato salad, macaroni salad, french fries, hush puppies, white bread, mac n’ cheese, etc. You name it: it’s probably loaded with carbs – EXCEPT coleslaw and collard greens. However, collard greens take a while to make, so they’re not a quick solution. Thus, the spicy coleslaw is born.

The easiest way to make it is by using prepackaged coleslaw mix. This makes the recipe trivial as you’re basically mixing some sauces and mixing it into the mix. However, if you want more control, freshness, and crispiness, you’re best taking the homemade route.

Shredding your own cabbage can be as simple or as hard as you wish it to be. Using a knife to cut the cabbage works, but unless your knife skills are on par with Deadpool, you won’t achieve the same consistency across your cuts that a mandoline will.

Mandolines are the best tool for consistent slicing. There are various versions – from hand held to the little platform looking ones where you slide it across a plastic piece onto a stupidly sharp blade. If you get the later, please be super careful. Everyone I know has managed to slice a piece of their finger (including myself). Most of the time… we never found it… so someone at Thanksgiving dinner is technically a cannibal. Be safe, don’t drink and slice. Use a glove or the horrible gripping tool that comes with it.

Although this spicy coleslaw is delicious, if you have some more time to prepare a side dish, this Cauliflower Mac ‘n Cheese is absolutely bonkers good!

Keto/Low-Carb Spicy Coleslaw

Yield: 6

Prep Time: 15 minutes

Total Time: 15 minutes

This Keto/Low-Carb Spicy Coleslaw is sure to satisfy anyone with a taste for heat and flavor!

Ingredients

¼ head of a medium white cabbage
¼ head of a medium red cabbage
1 carrot
2 jalapenos
½ cup mayonnaise
2 tbsp mustard (I prefer mustard with horseradish. Usually referred to as 'spicy' or 'deli style')
1 tbsp vinegar (any vinegar works well, use whichever you prefer!)
1 tbsp erythitrol
¼ tsp cumin
cayenne pepper (to taste)
black pepper (to taste)
salt to taste, but will need ~2 tsp minimum

Instructions

1. Using a knife or a mandoline, cut/shred your cabbage into a bowl.
Using a vegetable slicer, cut small strips of the carrot. You can also make thin carrot sticks, but this requires more work and a sharp knife.
Thinly slice the jalapenos. If you don't like a lot of spice, cut them lengthwise, remove the seeds, and then cut long strips.
Mix the the cabbage, carrot, and jalapenos in a bowl until they are evenly mixed.
In a separate bowl, add the mayo, mustard, vinegar, erythitrol, cumin, cayenne pepper, black pepper, salt and mix.
Once the wet ingredients are well mixed, add them to the dry ingredients (the veggies) and mix well.
Cover with plastic wrap and set in the fridge for a minimum of 30 minutes (if you can wait that long).
Remove, serve, and enjoy!