Keto Cajun Coleslaw

Keto Cajun Coleslaw

Keto Cajun Coleslaw:

I don’t know about you but in my mind we should already be in BBQ season!  I was lucky enough that when I lived in the south I could BBQ year round. As I currently adjust back to midwest living and this slow (and I mean slooooow)  start to spring, I decided to “hell” with the weather and went forward with creating some delicious BBQ meal favorites. There is just something so welcoming about a BBQ and I truly  look forward to some summertime entertaining on my new patio, with great people, and of course, great food! The main dish is important and I’m not discounting that here but there is something to be said for preparing a truly killer side. Keeping things healthy and lower in carbs is something I personally focus on so with that in mind, I created a spicy and tangy low carb Keto Cajun Coleslaw. I wanted a side dish that was easy to prep ahead of time, can be easily homemade, and will pair with almost any protein you decide to fire up on the grill! So read on for some tips and tricks to this super easy Keto Cajun Coleslaw or scroll down to find the fullrecipe at the bottom of the page. 


Keto Cajun Coleslaw

“School” Supplies

-Knife & Cutting Board

– Large Mixing Bowl

-Small Mixing Bowl

-Whisk

-Liquid Measuring Cup

-Measuring Spoons

Keto Cajun Coleslaw

“Class” Notes:

The Slaw:

You can choose to mix and match here but I had the Cajun flavors in mind when creating the Keto Cajun Coleslaw. I went ahead and bought a bad of pre-shredded cabbage. I like this for an easy weeknight side, I know exactly how much the mixture will yield, and it cuts out some of the prep work! To the cabbage, I add some of those classic cajun flavors like onion, celery, and green pepper. Then got a little wild and added some extra spice with some fresh jalapeno. Finally, I tossed in a bit of parsley and cilantro too. Mix everything together in one large mixing bowl and set aside to create the Keto Cajun Coleslaw dressing.

The Dressing:

Keto Cajun Coleslaw

In a small mixing bowl, I started with an avocado mayonnaise base. I prefer avocado mayo because I try to avoid the over processed oils and additives you find in regular mayonnaise. A lot of misconceptions about a keto or low carb diet is that all you eat is processed meats and cheese. I find eating whole ingredients to be the MOST important part of this lifestyle. The downside to avocado mayo is the price tag. You just have to decide what works best for you… Anyways, to the mayo base you will add a bit of sugar free ketchup (or tomato paste), white wine vinegar, worcestershire sauce, hot sauce, lemon juice, and seasonings (if its too acidic you can also add a bit of low carb sweetener). Whisk everything together and give it a taste! I like mine fairly spicy but this can easily be adjusted to your preference. Add the dressing to your slaw and mix well until it is fully coated. You could serve this right away but like any coleslaw, it tastes best after a little time hanging out and chilling in the fridge.

Keto Cajun Coleslaw

Pair this Keto Cajun Coleslaw with anything from blackened salmon, pulled pork tacos on 1 Net Carb Keto Tortillas, or just some simple BBQ drumsticks! It’s always a crowd pleaser with my friends and family and I hope it makes a great addition to your early summertime BBQ plans!

Nutritional Info (1 serving): 138 calories, 12 g. Fat, 1 g. Protein, 4 Net carbs

Bon Appeteach,

-L

Keto Cajun Coleslaw

Print Recipe
Serves: 12 Cooking Time: 75 minutes

Ingredients

  • 16 oz. Shredded Cabbage (1 bag pre-shredded)
  • 1/2 Green Pepper, diced small
  • 1 Jalapeno, diced
  • 1/4 Red Onion, diced small
  • 2 Celery Stalks, diced small
  • 1/4 cup Chopped Parsley
  • 1/4 cup Chopped Cilantro
  • 1 cup Avocado Mayonnaise (can use regular)
  • 1 Lemon, juiced
  • 2 Tbsp Worcestershire Sauce
  • 2 Tbsp. Tomato Paste or Sugar Free Ketchup
  • 1/4 cup White Wine Vinegar
  • 5-6 dashes Tabasco Sauce (add less or more for your preference)
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 Tbsp. Garlic Powder
  • 2 tsp. Onion Powder
  • Add a bit of low carb sweetener if too acidic (I use Pyure brand stevia)

Instructions

1

In a large mixing bowl, combine the shredded bag of cabbage mix, the green pepper, onion, celery, parsley, and cilantro.

2

In a small bowl, whisk together the mayo, tomato paste, lemon juice, vinegar, tabasco sauce, worcestershire sauce, and seasonings.

3

Taste test and adjust spice or sweetness if needed.

4

Add the dressing mixture the cabbage mixture. Fold until combined.

5

Tastes best after an hour of refrigeration but can be served immediately! Store in a sealed container for up to a week.

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