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.
Cabbage Salad Ingredients
- 1/2 Head Green Cabbage Finely Shredded
- 1 Large Carrot Finely Shredded
- Add cabbage salad ingredients to a large bowl.
- In a separate bowl, mix dressing ingredients together with a fork.
- Pour dressing over veggies & toss.
- Refrigerate until ready to serve.