Dairy-Free (DF) Gluten-Free (GF) Keto Low-Iron Paleo Recipes Sides Vegetarian Whole30
Tangy Coleslaw (Keto, Paleo, Whole30, GFDF, Low-Iron, Vegetarian)
March 25, 2020
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Image by F Hocking from Pixabay

I’m constantly on the hunt for new side dishes! I particularly love veggie side dishes. There just never seem to be enough options and every now and then we kinda get tired of the same old roasted veggies. This tangy coleslaw recipe is the perfect solution to side dish monotony!

I’ve actually never been a huge fan of coleslaw. It wasn’t until I started to play with my own recipe that I learned why. Most coleslaw recipes are sweet. I’m just down with the sweet and savory combo. I prefer my coleslaw to be tangy and salty!

So I set out to create my own recipe for low-carb coleslaw that is tangy and not sweet, my pal Jamie over at Your Lighter Side has a great recipe if you like it sweet and I’ve used her recipe as inspiration for this version.

Make sure to use a healthy mayo that is made with good oils. Either make your own homemade mayo or pick up a clean brand like Primal Kitchen.

I like to use a whole head of cabbage and slice it myself. You can definitely use pre-shredded cabbage or a bagged coleslaw mix if you prefer. I just really like to use my mandolin slicer, and it’s also cheaper to use a head of cabbage.

Shop Mandolin Slicers on Amazon! (AFFILIATE LINKS)

This tangy coleslaw goes really great with any meat, especially grilled. Grilled BBQ chicken, grilled brats, or even steak. I also like to serve it with cornish game hens, quail, or roasted chicken thighs.

Print

Tangy Coleslaw (Keto, Paleo, Whole30, GFDF, Low-Iron, Vegetarian)


  • Author: Heather Cooan
  • Prep Time: 15 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 15 minutes
  • Yield: 6 Servings 1x

Description

I’m constantly on the look out for new and different side dishes. This tangy coleslaw is a fantastic change of pace. It goes great with any kind of grilled meat and the tanginess is amazing!


Scale

Ingredients

Dressing Ingredients

  • 1/2 Cup Mayonnaise
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Spicy Brown Mustard (we love Koops!)
  • 1/8 tsp Pepper
  • optional: Paprika for color

Cabbage Salad Ingredients

  • 1/2 Head Green Cabbage, Finely Shredded
  • 1 Large Carrot, Finely Shredded

Instructions

  • Mix dressing ingredients together with a fork, pour over veggies & toss. Refrigerate until ready to serve.

Notes

You can also use a bagged shredded cabbage or cole slaw mix instead of the head of cabbage.

  • Category: Sides
  • Method: No-Bake
  • Cuisine: American

Keywords: tangy coleslaw

0

About author

Heather Cooan

Heather is a marketing executive turned nutrition counselor, consultant, and educator. Heather is currently a Functional Diagnostic Nutrition Practitioner and Nutrition Therapy Practitioner candidate. Heather advocates for informed consent, bodily autonomy, and self-directed healthcare. She speaks and writes on nutrition and lifestyle interventions for improved health and wellness. Heather successfully avoided radiation and chemotherapy and healed her body of vulvar cancer utilizing a food-as-medicine approach combined with alternative and conventional interventions. Heather has also put two autoimmune diseases into remission (Hashimoto's and Lichen Sclerosus) and reversed estrogen dominance, insulin resistance, atherosclerosis, and fatty liver through diet and lifestyle change.

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There are 5 comments

  • Easy Rosemary Garlic Cornish Game Hens | The Rogue Cookie says:

    […] They’re super simple, throw together an easy veggie side or salad and dinner is served! Served here with low-carb coleslaw. […]

  • Best blog posts week 38 : Low carb blogs says:

    […] Coleslaw recipe – Coleslaw has been on my list of things to make at home. An excellent low carb side dish. […]

  • […] They’re super simple, throw together an easy veggie side or salad and dinner is served! Served here with low-carb coleslaw. […]

  • […] love to serve ribs with side dishes like coleslaw, fauxtato salad, grilled eggplant, or grilled fennel. You can also always serve them with a giant […]

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