Coleslaw is an awesome side dish for sandwiches, but sometimes the creamy counterparts of this salad are a bit much for fattier ones like brisket-based sandwiches. Enter the tangy, mayo-free, coleslaw. I was making Montreal smoked meat sandwiches for my family and wanted a different side salad. I conjured this up based on salads I had seen served at restaurants out east to accompany this particular sandwich. It’s simple, but the perfect accompaniment I was looking for to cut the fattiness.
Vegan Keto Tangy Coleslaw Recipe
Ingredients:
- 4 cups green cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 1 small carrot, grated
- 3 green onions, thinly sliced
- ¼ cup raw cider vinegar
- 1 tablespoon grainy mustard
- 1 tablespoon keto maple syrup or sugar-free honey substitute
- ¼ cup extra virgin olive oil
1 teaspoon celery seeds
Flaky sea salt (like Maldon or Fleur de sel and freshly ground freshly ground black pepper (to taste)
Directions:
In a small bowl, whisk together vinegar, mustard, honey, and olive oil and set aside.
In a separate bowl mix together cabbages, carrots, green onions, and celery seeds. Pour the dressing over the salad and toss to combine. Season with salt and pepper, and chill before serving.
(*Note: If you make this coleslaw ahead of time, keep the dressing separate and wait to season with salt and pepper when you dress it to serve.)
Did you make this vegan keto tangy coleslaw recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
