keto · Salad · Sides

Memphis Coleslaw

Cole slaw is one of those things you either love or hate. If you bring it to a cookout or party, sometimes it will all go fast…or other times people will hardly touch it. When given the choice between slaw or pasta or potato salad, people usually choose the starchier side dish.

I’ve always liked cole slaw. The restaurant I used to work at in high school had the BEST coleslaw. All it was: regular shredded cabbage & carrot mix with salad dressing and some sugar.

I’ve always preferred a sugary version to the tangier counterpart. Since sugar is a no-go for me now, I’ve been experimenting more with sugar substitutes. I’ve found erythritol to be the best. It doesn’t have a gross fake sugar aftertaste (I’m looking at you, Splenda) and it’s not quite as sweet as sugar. Erythritol is a sugar alcohol, so it’s pretty natural as well.

I found this recipe in the paper last week and thought I could make a keto-fied version of it. It worked! I switched out the chili sauce (too much sugar in the premade stuff) for Sriracha, and used erythritol instead of sugar. I’m thinking it still tasted like the original version. It was also good, to boot.

This coleslaw is both spicy and tangy. I thought I wouldn’t like it so much, but I really do enjoy the more tangier side of chopped cabbage salad. Fresh jalapenos and Sriracha really kick up the flavor and make it out of this world.

I’ve been eating this coleslaw with the pulled pork lettuce wraps I posted yesterday. It makes for a perfect meal!

Memphis Coleslaw

  • Servings: 8-10
  • Difficulty: Easy
  • Print

A tangy and spicy coleslaw with a twinge of sweetness.

Ingredients

  • 3 cups shredded cabbage (I used the bagged coleslaw mix minus the dressing)
  • 1 jalapeno, seeded and minced
  • 2 tsp. salt
  • 1/4 cup yellow mustard
  • 1/4 cup Sriracha
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup apple cider vinegar
  • 1 tsp. celery seed
  • 1/4 cup Erythritol (or sugar if you’re not sugar-free)

Directions

  1. Toss cabbage with jalapeno in a large bowl.
  2. In a small saucepan, stir together salt, mustard, Sriracha, mayo, sour cream, vinegar, celery seed, and erythritol. Bring to a boil and then remove from heat.
  3. Pour mustard mixture over cabbage and toss. Refrigerate until serving.

Step-By-Step Instructions

Toss cabbage with jalapeno in a large bowl.

In a small saucepan, stir together salt, mustard, Sriracha, mayo, sour cream, vinegar, celery seed, and erythritol.

Bring to a boil and then remove from heat. Pour mustard mixture over cabbage and toss. Refrigerate until serving.

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