Low Carb Red Cabbage Coleslaw
Crunchy, colorful, and perfectly balanced, this Low Carb Red Cabbage Coleslaw is a refreshing side dish packed with flavor and nutrition. Featuring finely shredded red cabbage, grated carrot, green onions, and fresh parsley, this recipe combines crisp vegetables with a creamy, tangy dressing made from mayonnaise, Dijon mustard, apple cider vinegar, and a hint of low-carb sweetness from erythritol. Enhanced with aromatic celery seed and a touch of salt and pepper, this coleslaw is not only keto-friendly but also incredibly versatile. Whether served chilled alongside grilled meats, layered on a bun-less burger, or enjoyed as a standalone dish, it’s the perfect way to brighten up your table with a vibrant dish that’s ready in just 20 minutes.
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Recipe Information
Ingredients
- 0.5 head Red cabbage
- 1 medium Carrot
- 3 stalks Green onion
- 0.25 cup Parsley
- 0.5 cup Mayonnaise
- 1.5 tablespoons Dijon mustard
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Erythritol or other low-carb sweetener
- 1 teaspoon Celery seed
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Thinly slice the half head of red cabbage into very fine shreds using a sharp knife or a mandoline slicer for uniformity. Place the shredded cabbage in a large mixing bowl.
Peel the carrot and grate it using a box grater or a food processor. Add the grated carrot to the bowl with the cabbage.
Trim the ends of the green onions and slice them thinly. Add the sliced green onions to the cabbage mixture.
Chop the parsley finely and add it to the bowl for a fresh herbal note.
In a separate medium-sized bowl, prepare the dressing by combining the mayonnaise, Dijon mustard, apple cider vinegar, erythritol, celery seed, salt, and black pepper. Whisk the ingredients together until smooth and fully incorporated.
Pour the dressing over the cabbage mixture and toss everything together until the vegetables are evenly coated with the dressing.
Taste and adjust the seasoning with additional salt or sweetener if desired.
For the best flavor, cover the bowl with plastic wrap and let the coleslaw sit in the refrigerator for at least an hour before serving to allow the flavors to meld.
Serve chilled and enjoy as a side dish or on top of your favorite low-carb burgers or sandwiches.
Nutrition Facts
Calories |
1119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 2166 mg | 94% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 20.3 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1639 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
