Delicious Low-Carb Coleslaw With No Mayo – But Lots Of Flavor!

Click Here to See the “Doctor’s Secret” That Can Melt Pounds of Fat in Just 12 Weeks…

You know what I REALLY hate?

When I’m 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.

It’s wilted…

Overly dressed in goopy mayo (or *gasp* under-salted)…

And it’s 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.

And I don’t 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.

It’s fresh. We’re skipping mayo here – and trust me, you aren’t going to miss it.

(After all, you never added mayo to anything just for the flavor, did you? No!)

Just don’t be surprised if you can’t stop at one helping… and since it’s practically carb-free, the best part is you don’t have to! 😉

FTH’s 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

Ingredients

• 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

Directions:

1) Salt the cabbage & set aside while you make the dressing.

If you have an extra hour, once your cabbage is chopped, it’ll 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 don’t 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, it’s best made in a food processor – but you don’t 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 it’s running, add the sesame oil. When it’s 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.

Hand method:

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 it’s 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 it’s salted to your liking.

That’s it!

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.

Recipe Notes

• 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 can’t eat coleslaw without it anymore – it’s 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 isn’t aged as long and often contains less salt – making it a great choice for dressings. The flavor isn’t 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! You’ll 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 doesn’t 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.

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 won’t go too deep into the science, but basically it’s these “good” bacteria that make sure your body turns food into fuel and energy… and not into fat that’s 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 won’t 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, that’s 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.

One of these cheeses in particular contains a similar ingredient to cabbage, that keeps you full, helps curb cravings… 

And as an added bonus, WON’T blow you up like a beach ball after eating it.

It’s 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 don’t associate delicious, creamy, and rich cheeses with “diets” or weight loss…

I’m telling you right now, I eat this cheese every day, and I have absolutely noticed a difference:

Click Here To See What It Is, Plus Two More “Cheat Day” Cheeses That Are Shockingly Good For You (& Low-Carb Friendly!)

[Note: This post was updated by Fit Trim Happy on January 26, 2020.]