Delicious Low-Carb Coleslaw With No Mayo But Lots Of Flavor!
You know what I REALLY hate?
When Im at a nice barbecue restaurant, and I get my plate of ribs (or burnt ends, which are my absolute fav guilty pleasure) and then the coleslaw arrives looking like an afterthought.
Overly dressed in goopy mayo (or *gasp* under-salted)…
And its just bad.
Well, pardon my French but f**k that forgotten slaw, my friend.
Because you know what?
Good coleslaw is REALLY easy to make at home.
It’s fast… simple… and doesn’t require a ton of obscure ingredients.TRENDING: Women Who Eat These 3 Cheeses Are Losing Pounds of Stubborn Belly Fat (Research Proven)
And I dont mean coleslaw made using the pre-shredded stuff in plastic bags either I mean a whole head of cabbage, some crunchy flavorful friends, and a quick DIY dressing you can whip up in a matter of minutes.
Its fresh. Were skipping mayo here and trust me, you arent going to miss it.
(After all, you never added mayo to anything just for theflavor, did you? No!)
Just dont be surprised if you cant stop at one helping and since its practically carb-free, the best part is you dont have to! 😉
FTHs Creamy Vegan Low-Carb Coleslaw
Equipment Needed: Sharp knife, mandoline, grater, or food processor; whisk; small bowl
Recipe Time: 15 minutes, excluding time to chill/let the flavors develop
Serves: 4-6 as a side
- 1 head of red cabbage, cored and cut into thin strips using a food processor, sharp knife, or mandoline
- 1 large carrot, shredded using a grater or food processor
- 3 whole scallions, sliced on a bias (exclude the whites if you dislike a strong onion flavor)
- 1 Tbsp nigella seeds (see Recipe Notes)
- 2 Tbsp miso paste (preferably mild, such as white miso)
- 2 Tbsp Dijon mustard
- Juice from 1 lemon or 2 Tbsp rice vinegar
- 2 Tbsp sesame oil
- 1 clove of garlic, peeled and smashed
- 1 3-inch knob of ginger, peeled and roughly chopped
- Kosher salt to taste
1) Salt the cabbage & set aside while you make the dressing.
If you have an extra hour, once your cabbage is chopped, itll make a BIG difference if you salt it beforehand.
This will help concentrate the flavor of the cabbage and will suck some extra water out of it that would otherwise end up diluting the dressing.
Will this slaw still be great if you dont pre-salt it? Yes. But I highly recommend it.
To do this, put your cored and chopped cabbage in a bowl, and throw a couple generous pinches of salt over the entire head. Do not be afraid to really salt it.
For the dressing, its best made in a food processor but you dont need one to pull it off.
Food processor method:
Add the miso paste, Dijon, lemon juice or rice vinegar, garlic, ginger, and a big pinch of salt to the bowl of the food processor.
Turn it on low, and while its running, add the sesame oil. When its emulsified and everything looks the same, taste it and adjust as necessary. The miso paste brings the sweetness here, so this dressing should not need any extra sugar.
Mince your ginger and garlic really, really well.
Then, in a small bowl, combine the miso paste, Dijon, lemon juice/rice vinegar, garlic, ginger, sesame oil, and a big pinch of salt.
Whisk it all together until its emulsified and looks like one big creamy mixture. Taste and adjust as needed.
2) Mix everything together & chill!
Drain the pre-salted cabbage and add it to a large, clean bowl. To the cabbage, add the carrots, scallions, and nigella seeds.
Mix it all together and adjust until its salted to your liking.
Thats it!TRENDING: Science Reveals Easy, No-Workout Ways to Lose Weight While You Snooze!
This coleslaw will taste great made fresh, but it tastes even better after an hour or so in the fridge. So if you have the time, throw it in the fridge to chill and allow the flavors to marry.
- Nigella, which also goes by the names Nigella Sativa, fennel flower, black cumin, onion seeds, and kalonji, is an incredible spice that is poorly understood. I personally cant eat coleslaw without it anymore its got a floral yet musky flavor that pairs incredibly well with cabbage and other cruciferous vegetables.
- White miso often tastes sweeter than other misos because it isnt aged as long and often contains less salt making it a great choice for dressings. The flavor isnt going to overwhelm the slaw, but it is meant to add a depth and richness normally brought to the table by mayo.
- Peeling ginger can be made even easier if you skip the knife and use a spoon! Youll also waste a lot less ginger this way, too.
Have You Ever Felt Bloated After Eating Cabbage? This May Explain Why
Commonly known as cabbage bloat, this phenomenon also occurs after eating other cruciferous vegetables such as broccoli, and even kale.
Cruciferous vegetables contain an ingredient called raffinose, which is actually a sugar.
And this sugar is special because your gut doesnt digest it the same way it digests other sugars. As a matter of fact, this sugar remains in your gut until the bacteria in your gut ferment it.
One major byproduct of fermentation?
Carbon dioxide AKA gas.
And that’s why you might feel extra bloated and gassy after eating foods like cabbage.BRAND-NEW: 5 Living Nutrients That Can Trigger Rapid Fat Loss!
The good news is that this is extremely common, and the bloating does eventually go away.
This is also one reason why cruciferous vegetables are so healthy for you Not only do they keep you full for longer, but they also feed the good bacteria in your gut!
(I wont go too deep into the science, but basically its these good bacteria that make sure your body turns food into fuel and energy and not into fat thats stored in places like your thighs, belly, and upper arms.
And if I can make sure my body is burning fat instead of storing it… I will!
Especially if it’s as simple as eating MORE of something.)
In fact, there are a LOT more surprising foods that feed these good bacteria and wont cause uncomfortable bloating like cabbage often can:
3 Cheat Day Cheeses That Are Shockingly Good For You (And Delicious)
Now, I know a lot of low-carb diets say to cut back on cheese and other dairy products
But most of the time, thats just because so many people have a hard time finding unprocessed, natural cheeses that are actually good for you.
(That’s part of the reason that cheese has been so unfairly demonized in the health food world. Cheese isn’t bad for you!)
However, there are actually a few VERY common cheeses that are not only healthy & unprocessed
But when eaten in small doses, can contribute to weight loss too.
And as an added bonus, WONT blow you up like a beach ball after eating it.
Its actually a super popular pasta topping
And as a matter of fact, you may have it at home already!
And while I know most people dont associate delicious, creamy, and rich cheeses with diets or weight loss
[Note: This post was updated by Fit Trim Happy on January 26, 2020.]