Naturally keto coleslaw salad that doesn’t need extra effort to be tasty and healthy. Well, we have to make our own mayo but homemade is always better.

Coleslaw is incredibly easy to make with a myriad of possibilities, yet tasty and satisfying.

We can trace its origins back to the Netherlands where “koolsla” literally means cabbage salad and that coleslaw originally is. Shredded cabbage with vinaigrette that is oil and vinegar, essentially makes the salad, pickled cabbage salad if left undisturbed for a long enough time.

As being a fairly old recipe from the end of the XVIII. Century, it had time to change and pick up some extra ingredients, especially because since then we have grown short of time. So, vinaigrette was swapped for mayo and for color a bit of shredded carrot was also added.

Nowadays though as various screens continuously bombard us with all sorts of visual stimulation, shredded carrots weren’t enough to liven up the pale looking cabbage mayo salad on a proper insta BBQ party photo.

Purple cabbage, pepper, onion, cheese, pineapple, apple is all part of the mix now, depending on taste and state of course. Also, the good old mayo is swapped partially or wholly with sour cream, buttermilk or ketchup.

The few things that we need to have for making the old-style coleslaw are cabbage, salt, vinegar and oil with a sharp knife to slice the cabbage up or a shredder. With the next generation we have to be a bit more prepared if we are to make everything from scratch.

Making mayonnaise isn’t a hard task but requires some sort of whisk, preferably with an electric motor attached to it. If in doubt how to make mayonnaise check out the low carb condiments section to see how it’s made.

When the mayo is done and cabbage is sliced or shredded nothing else is needed but a bit of mixing and maybe a touch of extra vinegar and salt to create our own slaw. Unfortunately, this isn’t approved to be showed off at a party without damage to our reputation as cook, food or just a human being in the XXI. Century.

To create coleslaw that is worthy of Instagram posts we need to add some vibe. Don’t just pour ketchup all over it yet though. Not until we can shake up the colors with purple cabbage and let the flavors run wild with a bit of onion. To complete the look do sprinkle some nuts on top because nothing looks fancier than that, right?

Ingredients

1 lb / 500g Cabbage
½ lb / 250g Carrot
3oz / 100g Purple cabbage
½ Onion
Mayonnaise:
- 4 Egg yolk
- 1 teaspoon Mustard
- ¼ teaspoon Salt
- 1 cup Oil (could be more depending on the desired mayo thickness)
- ½ Lemon juice
Vinaigrette:
- 5 tablespoon Oil
- 1 tablespoon Vinegar
- ½ teaspoon Salt

How to make coleslaw:

Shred the cabbage and all the other vegetables to thin stripes
Make the mayonnaise or the vinaigrette. Vinaigrette is just whisking together the ingredients until we get a homogeneous mixture while mayonnaise can be a little bit trickier. If anytime in doubt, just check out how to make mayonnaise in the KnowledgeBase.
Mix together the sliced cabbage, carrot and the mayo or vinaigrette.
Mix in all the optional vegetables as well and place them in the fridge until serving.
It’s ready to be served immediately but as cabbage always tastes better the day after, it is recommended to let it sit at least a couple of hours while salt and acid does their jobs.