Paleo Coleslaw

Until very recently I hadn’t eaten coleslaw for over two and a half years –whaaat???! I know crazy huh? As part of my ongoing protocol to help manage my health I have returned to the ketogenic diet after well over a year of being low carb; in order to keep me motivated when I made the switch I decided to try some recipes I hadn’t had for some time and my friend asked me if I could have coleslaw. I wasn’t very sure so I did a google search (good old google) to see what the original recipe used. Mayonnaise and sour cream were the only ingredients in it that I would have to tweak, and as I already know how to make mayo (see recipe here) I guessed that the sour cream could probably be swapped with coconut milk. I decided to use red cabbage and red onion as I love them and prefer them to green cabbage/ white onion. I have since made it with green cabbage and white onion and it was just as tasty except the white onion had a stronger flavour.

I have given this a 8 – 16 serving size because it depends on how much you want on your plate. I like to have a big serving with some salad so you can get eight 100g (approx.) servings from this recipe. If that’s just too much and you want less then you could easily half it (50g) and you’ll get sixteen servings from it.

Macros

For 8 servings of approximately 100 grams each the macros are as follows :-

Total Carbs 7.5g
Fiber 1.9g
Net Carbs 5.6g
Protein 1.4g
Fat 7.1g
Kcals 94.3

For 16 smaller servings of approximately 50 grams, the macros are as follows :-
Total Carbs 3.7g
Fiber 0.96g
Net Carbs 2.8g
Protein 0.69g
Fat 3.6g
Kcals 47.2

Paleo Coleslaw
Print Recipe
Creamy coleslaw with red cabbage, red onion and carrots. Tweak the recipe to suit your taste buds by adding in extra mayo, Dijon mustard or lemon juice.
Servings Prep Time
8 10
Servings Prep Time
8 10
Paleo Coleslaw
Print Recipe
Creamy coleslaw with red cabbage, red onion and carrots. Tweak the recipe to suit your taste buds by adding in extra mayo, Dijon mustard or lemon juice.
Servings Prep Time
8 10
Servings Prep Time
8 10
Ingredients
Servings:
Instructions
  1. Wash the carrots and outer leaves of the cabbage then pat dry with some kitchen paper. Peel the onion and chop in half.
  2. Carefully cut the cabbage in half and remove the inner middle part/ the hard root and discard.
  3. Using a sharp knife or a julienne peeler, slice the onion, carrot and cabbage into thin strips and add to a large bowl. Stir to combine.
  4. Tip: If you have a large food tub / container with a lid, you can transfer the vegetables to that, so that when you have made the sauce, you can attach the lid and shake to combine.
  5. In a separate bowl or jug add the mayonnaise, mustard, lemon juice, coconut milk, salt and pepper and stir to combine.
  6. Add the mayonnaise mixture to the vegetables and stir until all everything has combined. (If using a food container/ tub with a lid - you can shake until everything has combined).
  7. Taste and if you want, add extra mayonnaise, mustard, lemon or seasoning to suit.
  8. Keep the mixture in the fridge for up to 5 days.
Recipe Notes

Want an idea of something tasty to serve your coleslaw with? Check out the following recipes:-

Garlic chilli and coriander prawns

Spicy Burgers

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