Description
This Vegan Keto Coleslaw is a quick and easy 5-minute recipe that delivers a crunchy, flavorful side dish perfect for keto and vegan diets. Made with fresh shredded green and red cabbage, carrots, and a tangy, creamy dressing using vegan mayonnaise and keto-friendly sweetener, it’s a healthy, low-carb alternative to traditional coleslaw. Ideal for meal prep, summer picnics, or as a fresh accompaniment to any meal.
Ingredients
Scale
Vegetables
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, shredded
Dressing
- 1/2 cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon erythritol (or other keto-friendly sweetener)
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: In a large bowl, combine the shredded green cabbage, red cabbage, and carrots ensuring the vegetables are evenly mixed for balanced flavor and texture.
- Make the Dressing: In a separate bowl, whisk together the vegan mayonnaise, apple cider vinegar, Dijon mustard, and erythritol until smooth and well combined to create a tangy, creamy keto-friendly dressing.
- Toss the Salad: Pour the dressing over the cabbage and carrot mixture, tossing thoroughly to coat all the shredded vegetables evenly with the dressing.
- Season: Add salt and freshly ground black pepper to taste, mixing again to distribute the seasoning throughout the coleslaw.
- Chill: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and the salad to chill before serving.
Notes
- For extra crunch, add chopped celery or sliced radishes.
- You can substitute erythritol with stevia or monk fruit sweetener for different keto-friendly options.
- Ensure to shred the cabbage and carrots finely for the best texture.
- This coleslaw keeps well in the refrigerator for up to 3 days.
- Adjust vinegar and sweetener to taste depending on your preference for tanginess and sweetness.
