Wondering if it’s even possible to make creamy coleslaw without sugar, dairy or egg-based mayo? Sure, it is! Read on, and you will find the recipe for the most delicious, satisfying recipe there is for Creamy Keto-Vegan Coleslaw. It’s tasty, 100% plant-based and extremely healthy!
About the Creamy Keto-Vegan Coleslaw recipe
Creating a low-carb or keto version of your classic coleslaw is quite easy: just skip the sugar or add natural sweetener, like stevia. For creaminess, you can use as much egg-based mayo as you want!
But how about a keto-vegan version? When you want to make it totally plant-based, you can’t use regular mayonnaise made of eggs. You also can’t use sour cream or other dairy products.
Sure, you can make a version with just vinegar-based dressing, but c’mon, isn’t that a bit, well, plain? I for one, want my coleslaw extra creamy, rich, and satisfying. So, how can you do this?
First of all, using a healthy keto-vegan mayonnaise recipe without eggs is your best bet for making a plant-based keto version of creamy coleslaw. Luckily, there are vegan mayonnaise recipes around, but not very many are truly healthy. This is because many of them use vegetable seed oils, which are a real no-no in any diet.
Vegetable seed oils like sunflower oil (the worst!), rapeseed oil, soy oil, corn oil, safflower oil, and canola oil are highly processed and are pretty much rancid by the time you even pick them up from the store. Moreover, since they contain a lot of omega 6 fatty acids, they also tend to cause inflammation in your body. Horrible!
What is the solution? You can simply use olive oil as a base for your healthy mayo recipe. You can certainly try macadamia nut oil or avocado oil as well. In my vegan mayo, I prefer light olive oil as it is a much healthier alternative to any vegetable oil. Here’s more about good sources of healthy fats for a keto-vegan diet.
As you can see, this recipe uses my keto-vegan mayo recipe that you can also find on my blog. It’s my personal favorite and it took some time to perfect it. However, I’m really happy with the result and so are my readers. Adding a healthy dollop of my keto-vegan mayo to this coleslaw makes it very satisfying and creamy. As an added bonus, you also get the healthy fats that are so vital on a ketogenic diet!
Once the mayo is ready, it’s time to think of your other ingredients. For me, coleslaw is all about the cabbage. There also have to be some carrots, but since they’re higher in carbs than cabbage, I use them mainly for color. I also like to add finely chopped onions to my coleslaw. In my humble opinion, just like cabbage, onions are another main ingredient in coleslaw… as well as that rich mayo! The combination of cabbage, onions, and mayo makes the base for my creamy coleslaw!
As you can see, I prefer my coleslaw simple. However, feel free to add other chopped low-carb veggies to enhance the flavor of your coleslaw. Celery, green bell peppers, zucchini, cucumbers, sprouts, or fennel are great options. As well, fresh herbs like parsley, basil, mint, thyme, and oregano are a flavorful addition.
When developing this recipe, I tried different quantities of cabbage, carrots and onions to achieve the perfect balance of taste with little carbs. The quantities you see in this recipe produced the best result in my opinion.
For the dressing, I found that in addition to mayo, there should be some raw apple cider vinegar (because it tastes mild and has the best health benefits) as well as salt and pepper.
Salt is extremely important on a ketogenic diet, so don’t skimp on it! Feel free to add natural salts like unrefined sea salt or Himalayan salt to your food to get those important electrolytes which your body needs, particularly on a ketogenic diet. Since natural salts don’t contain much iodine, you can add an iodine supplement or seaweed to your diet in order to get enough iodine (which is often scarce on a vegan diet) in order to maintain thyroid health.
Tips for making the Creamy Keto-Vegan Coleslaw
As you can see, this is a very easy recipe with only a handful of ingredients. Chopping, grating and shredding the veggies is the most time-consuming part. Here’s how to make this delicious vegan coleslaw:
First, prepare the dressing. Combine the mayonnaise…
…ACV (apple cider vinegar, that is)…
…and pepper in a small bowl. Mix well and set aside.
Prepare the salad. Get a large bowl…
…and add the shredded cabbage…
…and finely chopped onion.
Here we go.
Add the salad dressing.
Refrigerate for at least two hours to let the flavors mingle.
Here’s the video on how to prepare this easy an creamy coleslaw:
And here’s the recipe:
- 2/3 cup = 160 ml keto-vegan mayonnaise
- 1 tablespoon raw apple cider vinegar
- 1/2 teaspoon (or to taste) unrefined sea salt or Himalayan salt
- pinch freshly ground black or white pepper
- 1 small white cabbage, shredded (approx. 1 lb = 450 g)
- 2 small carrots, grated (in total approx. 4 oz = 115 g)
- 1 medium onion, finely chopped (approx. 4 oz = 115 g)
- Prepare first the dressing: Mix the ingredients for the dressing (mayo, vinegar, salt, and pepper) in a small bowl. Cover and refrigerate.
- Mix the salad ingredients (cabbage, carrots, and onion) in a large bowl.
- Add the dressing to the salad and toss well.
- Refrigerate for at least 2 hours to let the flavors mingle.
- Enjoy, for example with grain-free keto-vegan bread like this crisp bread or this wonderful keto-vegan loaf.
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