This is a Czech version of coleslaw called Hanacky Salat which is using red cabbage. My cousin made it for a garden BBQ and it was a big hit. I knew I had to share it with you too!
It's just like regular Coleslaw but uses more mayonnaise and red cabbage instead of white, which means there are more antioxidants!
It's also similar to this Pink Sauerkraut Side Salad which is how some Czechs actually prepare classic Hanacky Salat.
You can watch me make this Creamy Red Cabbage Coleslaw step by step on YouTube!
Recipe Tips
You can add some sweetener if you like it sweeter although I find the sweetness coming from the cabbage, onion and carrot to be more than sufficient.
This creamy coleslaw is the perfect side to make for a barbecue as it goes well with meat, fish and even seafood. Our favorite way to serve this coleslaw is as a side with keto burgers, especially if you serve them bunless!
Preparation time
Hands-on: 15 minutes
Overall: 15 minutesNutritional values (per serving, about 1 cup/ 160 g/ 5.6 oz)
| Total Carbs | 9.4 | grams |
| Fiber | 2.5 | grams |
| Net Carbs | 7 | grams |
| Protein | 2 | grams |
| Fat | 34.5 | grams |
| of which Saturated | 4.9 | grams |
| Energy | 345 | kcal |
| Magnesium | 17 | mg (4.24% RDA) |
| Potassium | 287 | mg (14.3% EMR) |
Macronutrient ratio: Calories from carbs (8%), protein (2%), fat (90%)
Ingredients (makes 8 side servings)
- 1 head red cabbage (700 g/ 1.5 lbs)
- 1 large carrot (100 g/ 3.5 oz)
- 1 medium red onion (100 g/ 3.5 oz)
- juice of 1 lemon (about 4 tbsp)
- 1 1/2 cups avocado oil or other paleo mayonnaise (330 g/ 11.6 oz)
- sea salt and pepper, to taste
- Optional: 1-4 tbsp Allulose or powdered Erythritol if you like it sweet
Instructions
- Slice the cabbage or place in a food processor and shred using a grating blade. Peel & grate the carrot. Peel and slice the onion.
- Place everything in a large salad bowl. Add lemon juice, mayo, salt and pepper.
- Mix well and season more as needed. Optionally, add powdered low-carb sweetener to taste if you like it sweeter.
- Serve or store in the fridge for up to 3 days. This salad tastes even better the next day!
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