This keto Mexican coleslaw will bring a kick to any meal! It is creamy, fresh, spicy, and absolutely delicious!
Coleslaw is a great salad option for so many meals. It is always a hit at barbecues, parties, and picnics. This recipe for keto Mexican coleslaw will take your coleslaw up a few notches in both flavor and spice! It is quick and easy to make, and I think you’ll want to make it often!
Let’s talk about coleslaw options!
I used a basic coleslaw mix for this recipe. The ingredients were simply green cabbage, carrots, and red cabbage. There is only a small amount of carrots in most coleslaw mixes, so the carb count is still low. You could use a broccoli slaw mix. Just check the amount of carbs it contains. The other option is to make your own mix. You can use green and red cabbage. Then you can decide if you want to add some grated carrots or leave them out. The mixes sometimes contain some large pieces of cabbage. I just tear them up into smaller pieces to have a more uniform salad.
Is it hard to make the dressing for this keto Mexican coleslaw?
One of the great things about this recipe is how quick and easy the dressing is to make! In a small bowl, just add the dressing ingredients and stir to completely combine. I use Chosen Foods avocado oil mayonnaise because it is keto, and because I like the taste. You can use fresh diced jalapenos if you’d prefer that over the canned. Remember most of the heat is in the membranes and seeds, so remove them unless you want this recipe hot, hot, hot! The recipe calls for salt to taste. Taste the dressing and decide if you like it as is or if you want to add some salt. If your family has differing preferences on saltiness, you can simply let everyone choose if they want to salt their own.
Here are some more keto salad recipes I think you’ll enjoy!
Caesar Salad with Keto Croutons
Helpful Hints:
*You can use a pre-made coleslaw mix or make your own for this recipe.
*Use either canned jalapenos or fresh. Remember most of the heat is in the membranes and seeds, so remove them unless you want a hot, hot, hot coleslaw!
Main Kitchen Equipment and Utensils:
Large mixing bowl
Small mixing bowl
Splash of Encouragement:
***A merry heart does good, like medicine, But a broken spirit dries the bones. Proverbs 17:22***
Keto Mexican Coleslaw
This keto Mexican coleslaw will bring a kick to any meal! It is creamy, fresh, spicy, and absolutely delicious!
Ingredients
- 16 ounce bag coleslaw
- ¼ cup diced red peppers
- 2 stalks green onions, chopped
- 2 tablespoons chopped cilantro
- ½ cup sour cream
- ¼ cup keto mayonnaise
- Juice of 1 lemon
- 2 tablespoons canned diced jalapenos
- 2 teaspoons granulated sugar substitute (Swerve)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- salt to taste
Instructions
1. In a large mixing bowl, add coleslaw mix. Cut or tear up any large pieces.
2. Add red pepper, green onions, and cilantro. Stir to combine ingredients.
3. In a small bowl, add remaining ingredients. Stir to combine.
4. Pour sour cream mixture over coleslaw mixture. Toss to combine.
5. Refrigerate 2-4 hours or overnight before serving.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 136Total Fat: 11gTrans Fat: 0gCholesterol: 21mgSodium: 343mgCarbohydrates: 6.5gNet Carbohydrates: 4.5gFiber: 2gProtein: 2g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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