What’s zesty, spicy, healthy, delicious, and can be served various ways?
This Low-Carb Jalapeño Cabbage Coleslaw!
It’s just what your summer needs — and complies with keto, paleo, the GAPS Diet, Trim Healthy Mama, and Whole 30. In other words, almost everyone can enjoy this slaw without feeling icky afterwords.
It’s sugar-free, dairy-free, and nut-free, instead starring just a handful of wholesome and seasonal ingredients.
Serve it as a low-carb side to burgers or tacos, or top with grilled fish! Whichever you choose, it will become a regular at your barbeques and potlucks.
Recipe Tips
What cabbage do you have on hand? I love to use a combination of green and red cabbage, but you can use all green, or all red. It doesn’t matter!
No time to shred cabbage? Use store-bought coleslaw mix in a pinch! Fresh and organic is always best, though — there’s something so satisfying about digging your teeth into the crunch of fresh cabbage.
Love spice? I use only half a jalapeño (and saved the other half to garnish my GAPS Diet Pho!) but if you want more spice, use a whole one. In fact, you can use two (or more) jalapeños if you’re brave and love a fiery slaw!
Taking it to a potluck? Hold off on the green onions and cilantro until ready to serve. The slaw itself holds its shape and crunchy texture for days in the fridge so you can easily make it ahead of time for large parties.
Want to double the recipe? Go right ahead! I recommend using only green cabbage since it looks more appetizing as times goes on. The pigment called anthocyanin in red cabbage changes color when mixed with the acidic dressing. This will turn your entire slaw red. It doesn’t change the flavor or texture of the coleslaw — so it’s still delicious, just not as pretty!
Zesty Low-Carb Jalapeño Cabbage Coleslaw {keto, paleo, GAPS, THM:S, & Whole30!}
This Low-Carb Jalapeno Cabbage Coleslaw is zesty, spicy, healthy, and delicious -- the perfect summer side dish!! With variations to make it keto, paleo, GAPS, THM:S, and Whole30, just about everyone can enjoy this allergy-friendly, mayo-free coleslaw at barbecues and potlucks!
Ingredients
For the Slaw:
- 4 cups shredded cabbage I used 1/4 head of green cabbage and 1/4 red cabbage
- 1/4 cup green onions thinly sliced
- 1/4 cup fresh cilantro fresh, roughly chopped
For the Dressing:
- 3 tablespoons extra virgin olive oil extra virgin
- 2 tablespoons lime juice
- 1/2 to 1 jalapeño finely chopped
- 2 cloves garlic fresh, minced
- 1 teaspoon dried coriander
- 1 teaspoon sea salt
Instructions
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In a medium-sized bowl, combine shredded cabbage, green onions and cilantro together.
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Set aside while working on the dressing.
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In a small bowl, whisk all ingredients for the salad dressing.
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Toss slaw with dressing.
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Garnish with more fresh cilantro.
Recipe Notes
- Freshly shredded cabbage is always best in coleslaws, however, storebought will work in a pinch. I prefer to use red and green cabbage in equal quantities to get a total of 4-5 cups of shredded cabbage.
This post was featured in 98 Healthy & Easy 4th of July Recipes.
How will you enjoy this Low-Carb Jalapeño Cabbage Coleslaw? On burgers? Tacos? Or will you be bringing this to summer potlucks?
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Do you have the carbs and nutrition panel information?
This is a great slaw. We loved it. Nice ratio of flavors. I used just 1/2 of the jalapeno.
Awesome slaw recipe! Love the dressing. I couldn’t find red cabbage, but Trader Joe’s Broccoli Slaw mix made for a good pairing with the white cabbage.