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This recipe is inspired by the traditional Coleslaw but I have changed it to fit a healthy low-carb diet. There is no added sugar and I added a small twist by using Russian dressing instead of the regular mustard-based dressing. All this, especially the sriracha, horseradish and pickled cucumber give it a wonderful flavour boost!
You can serve this simple slaw as a side to meat dishes or with a keto burger.
Hands-on Overall
Serving size about 1 cup, 135 g/ 4.8
Nutritional values (per serving, about 1 cup, 135 g/ 4.8)
Net carbs5.7 grams
Protein1.7 grams
Fat11.1 grams
Calories132 kcal
Calories from carbs 18%, protein 5%, fat 77%
Total carbs8.4 gramsFiber2.7 gramsSugars4.1 gramsSaturated fat1.9 gramsSodium269 mg(12% RDA)Magnesium17 mg(4% RDA)Potassium296 mg(15% EMR)
Ingredients (makes 6 servings)
- 1/4 medium head green or white cabbage (250 g/ 8.8 oz)
- 1/4 small head red cabbage (150 g/ 5.3 oz)
- 1/2 celeriac (80 g/ 2.8 oz)
- 1/2 fennel bulb (120 g/ 4.1 oz)
Russian dressing:
- 1/3 cup paleo mayonnaise (75 g/ 2.6 oz) - you can make your own
- 2 tbsp soured cream or coconut milk
- 1 tbsp Sriracha chili sauce (15 ml) - you can make your own
- 1 medium pickled cucumber, grated (65 g/ 2.3 oz)
- 1 tsp freshly grated horseradish
- 2 tbsp fresh lemon juice (30 ml)
- 2 tbsp chopped parsley
- 2 tbsp chopped chives
- sea salt and black pepper, to taste
Instructions
- Wash, halve and thinly slice the cabbage and fennel or use a food processor with a grating blade. I recently bought this food processor from Kenwood and love it!
- Peel and grate the celeriac and place in a mixing bowl together with the shredded cabbage and fennel.
- Make the Russian dressing. Finely grate the pickled cucumber and horseradish. Place the mayo, soured cream (or coconut milk), Sriracha sauce, lemon juice, finely chopped chives and parsley. Season with salt and pepper to taste.
- Add to the bowl with the shredded cabbage and combine well.
- Serve immediately or store in the fridge for up to 3 days. Tastes best next day when the flavours have time to combine.
Ingredient nutritional breakdown (per serving, about 1 cup, 135 g/ 4.8)
| Net carbs | Protein | Fat | Calories |
|---|
| Cabbage, green, fresh |
| 1.3 g | 0.4 g | 0 g | 8 kcal |
| Cabbage, red, fresh |
| 1.3 g | 0.4 g | 0 g | 8 kcal |
| Fennel bulb, fresh |
| 0.8 g | 0.2 g | 0 g | 6 kcal |
| Mayonnaise |
| 0.1 g | 0.1 g | 10.1 g | 91 kcal |
| Cream, sour |
| 0.2 g | 0.1 g | 0.8 g | 8 kcal |
| Cucumbers, pickled |
| 0.2 g | 0.1 g | 0 g | 1 kcal |
| Lemon (juice), fresh |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Celery roots, fresh (celeriac) |
| 0.9 g | 0.3 g | 0 g | 5 kcal |
| Parsley, fresh (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
| Chives, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Horseradish, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Sriracha chili sauce, hot sauce |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Total per serving, about 1 cup, 135 g/ 4.8 |
| 5.7 g | 1.7 g | 11.1 g | 132 kcal |
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