Having friends over for a cookout this summer? This Keto Coleslaw Recipe is indispensable—and so much better than anything shop-bought!
Growing up, no summer barbecue was complete without a few cold salads. Macaroni, potato, and of course, a good coleslaw were always on the table. To this day, I still love them all, but since I try to keep my carbs in check, macaroni and potato salad are pretty much out of the question. Luckily, that’s not the case with coleslaw, which is made with cabbage, a naturally low-carb, nutrient-rich vegetable most of us often overlook.
Prepared coleslaw from most grocery stores, however, tends to come with a laundry list of less-than-ideal ingredients. Preservatives like sodium benzoate and potassium sorbate are common to extend shelf life. You’ll also often see “natural flavors” on the label (a vague, unregulated term that doesn’t tell us much about what’s actually inside). On top of that, unhealthy oils, added sugars, and fillers are also common.
If cleaning up your diet is important to you, making food from scratch, where you can control exactly what goes in, is always the better choice. For about $2, you can pick up a package of coleslaw mix and whip up this wholesome and creamy keto coleslaw in the blink of an eye.
This keto coleslaw is fresh, light, and full of vibrant flavor. The fresh lemon juice and hint of thyme make it taste brighter than anything you’ll find prepackaged, and just a touch of sweetness balances the savory herbal notes.
A brief history of coleslaw
Did you know it was actually the Dutch who introduced coleslaw to the United States in the 17th and 18th centuries? The name comes from the Dutch term koolsla, meaning “cabbage salad.” Early versions were quite basic and likely made with finely shredded cabbage dressed with oil, vinegar, salt, and pepper. It was a crisp and refreshing dish that made use of the abundant cabbage planted by Dutch settlers along the Hudson River in New Netherland.
The creamy version we know and love today didn’t come about until the early 20th century, when mayonnaise became a popular household condiment. This richer, more indulgent version quickly became a staple at family tables and diners across the country.
How do I store leftovers?
Leftover coleslaw should be stored in an airtight container in the fridge, where it will keep well for about 5 days. When serving the coleslaw, remember that it should not sit out at room temperature for more than 2 hours, less in hot weather. Coleslaw should not be frozen, as the mayonnaise can separate or acquire a grainy texture upon thawing.
Similar recipes to try
Whether for a Fourth of July gathering or an impromptu family barbecue, sides are just as important as what actually goes on the grill. If you’re looking to keep things light and bright, give this Healthy Chopped Salad Recipe a go. Made with cherry tomatoes, olives, and a lemony herb dressing, it’s chock-full of lovely Mediterranean flavors. If it’s crunch you’re after, you can’t go wrong with this Keto Broccoli Salad. And if one slaw recipe is not enough, whip up this Healthy Broccoli Slaw. Talk about adding color to your plate!
Keto Coleslaw Recipe
Ingredients
- 1 package coleslaw mix (16 ounces)
- 1 cup mayonnaise
- 3 tablespoons water
- 2 1/2 teaspoons lemon juice
- 1/2 teaspoon dried thyme
- 1 1/4 teaspoons garlic powder
- 2 1/2 teaspoons erythritol
Instructions
- Add the coleslaw mix to a large bowl. Use a handheld chopper to finely chop the cabbage into small pieces, if desired.
- In a small bowl, whisk the remaining ingredients until combined.
- Pour the dressing over the coleslaw and toss to combine.
Leave a Comment