Coleslaw is a no-fail side dish that is always welcome at the table. With shredded cabbage and carrots tossed in a tangy dressing, it is great to serve alongside an Italian stuffed burger or a delicious fajita turkey burger.
Homemade coleslaw is light, nourishing, and perfect for picnics, potlucks or any casual gathering of friends and family.
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What is Coleslaw?
Coleslaw, or “slaw,” as it is sometimes called, is a raw salad that has shredded cabbage as its main ingredient. Usually, grated carrot is also added.
To make creamy coleslaw, dress with mayonnaise, season with salt and pepper and serve. Or to make keto coleslaw, you can leave out the carrot altogether, and eliminate the sugar from the vinaigrette dressing. Now that’s one easy coleslaw recipe!
The fun thing about coleslaw is that, just like any salad, you can vary the ingredients however you want. Here are some ideas for tasty add-ins that can give your coleslaw some character and flair:
- Fruits: chopped pineapple, raisins, or capers
- Veggies: chopped peppers, diced celery, or sweet onion
- Seasonings: Old Bay, celery seed or celery salt
How to Make Coleslaw
When making coleslaw, how fine you shred the cabbage will depend on who you ask. Personally, I find raw cabbage to be quite tough, and like a very fine shred, which is best achieved with a grater or I like to use a food processor or mandoline slicer.
To Make Coleslaw:
- Shred raw green cabbage.
- Prepare the vinaigrette by whisking together all the ingredients in a separate bowl.
- Place cabbage in a large mixing bowl, pour over the vinaigrette and toss to combine.
- Refrigerate for several hours, re-tossing a few more times.
If you like to control the texture in your coleslaw, you can also shred it with a knife. Make sure to use your largest and sharpest blade for this task!
- Peel off any loose leaves and rinse under cold water.
- Place on a cutting board with the stem facing you.
- Carefully cut the whole cabbage in half through the stem, then into quarters, also through the stem.
- Turn each quarter 90 degrees and finely slice across to get thin strands.
How Long Does Coleslaw Last?
Coleslaw can be refrigerated for 3-4 days. If you are dressing it with mayonnaise, you’ll discover it does separate and gets watery and soggy. You can pour off the liquid and redress with more mayo if you desire.
You won’t notice that issue so much with coleslaw dressed with vinaigrette. In fact, you’ll discover the flavors develop deliciously well!
Can You Freeze Coleslaw? I wouldn’t recommend it! Raw veggies of any kind should not be frozen, and the same goes for coleslaw. Freezing causes the cells to burst, resulting in a pile of yucky mush. So just make enough for a meal and refrigerate your leftovers.
More Side Dishes You’ll Love:
- Cauliflower & Potato Salad – classic potluck or BBQ dish.
- Caesar Salad – low carb & keto friendly!
- Roasted Radishes – only 4 ingredients!
- Zucchini Pizza Bites – ready in 20 mins!
- Low Carb (Keto) Zucchini Fries – perfectly crispy & crunchy.
Low Carb Coleslaw
- 5 cups green cabbage
- 1 cup purple cabbage
- 1 cup julienned carrots
- 1/2 cup mayonnaise
- 1 tablespoon white vinegar
- 1/4 teaspoon celery seed
- 1/4 teaspoon garlic powder
- 1 teaspoon dijon mustard
- salt & pepper to taste
- Whisk all dressing ingredients in a small bowl.
- Toss with cabbage and carrots. Season with salt & pepper to taste.
- Refrigerate at least 1 hour before serving.