Low carb coleslaw

Low-carb coleslaw

Low-carb coleslaw

Low-carb coleslaw

Yield: 4
Prep Time: 5 minutes
Additional Time: 10 minutes
Total Time: 15 minutes

Low-carb cookbooks usually include a recipe for this world-famous cabbage salad. Wholesome, tasty and very versatile. Throw in some seeds of dried fennel or two teaspoons coarse-grained mustard for a nice flavor accent.


  • 225 g green cabbage
  • ½ lemon, the juice
  • 1 tsp salt
  • 125 ml mayonnaise or vegan mayonnaise
  • 1 pinch fennel seeds (optional)
  • 1 pinch pepper
  • 1 tbsp Dijon mustard


  1. Remove the core and shred the cabbage using a food processor, mandolin or sharp cheese slicer.
  2. Place the cabbage in a medium-sized bowl.
  3. Add salt and lemon juice.
  4. Stir and let sit for 10 minutes to let the cabbage wilt slightly. Discard any excess liquid.
  5. Mix cabbage, mayonnaise, and optional mustard.
  6. Season to taste.



Try the same recipe but with fennel or thin celery root rods that you first pre-cook in lightly salted water for a few minutes. Tastes great too! The coleslaw keeps for 2-3 days if stored in the refrigerator.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 265Total Fat 24gCarbohydrates 3gProtein 1g

Nutritions are calculated automatically by the third party website. We do believe that all nutrition info is correct, but we do advise to do your own search.

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1 Comment

  1. […] Make your own coleslaw and avoid expensive ready-made coleslaw made with unhealthy oils and added sugar. Coleslaw is incredibly easy and cheap to make yourself in your food processor (recipe). […]

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