Creamy keto slaw is a zesty twist on the regular keto slaw with ground beef. I’ve added homemade mayonnaise and dijon mustard into the mix! It’s still super quick, but even tastier than you’ll ever imagine.
Have you ever seen those packets of cabbage and carrots that say “dry slaw”, and ever wondered what you could do with that? Well, chances are you’ve stumbled across this recipe either because you want a new low carb ground beef recipe, or you’re looking to spice up a regular slaw recipe with some creamy goodness.
Either way, trust me this recipe will not disappoint you. I’ve had countless people inside my Keto Kickstart Course say that this has been their favorite meal of the entire plan. WOW! that’s 31 times more awesome than a regular keto dinner, so what are you waiting for?
Is Coleslaw Good For You?
The main ingredient in coleslaw is Cabbage. Cabbage is a cruciferous vegetable, which means that it’s in the same category as Brussels sprouts, cauliflower, and broccoli. We all know how awesome cauliflower is on the ketogenic diet, so I’m going to give you a pretty hard and fast yes that coleslaw is, in fact, healthy for you. Cruciferous vegetables have been known for their ability to protect against cancer, Cabbage, in particular, is also known to help prevent cancer of the colon, prostate, and bladder.
Raw and fermented cabbage probably has greater health benefits than if it was cooked because cooking destroys delicate myrosinase enzymes that are the main compound that help protect you against cancer. However, because coleslaw contains plenty of red cabbage, this contains more than 4 times the amount of cancer-fighting polyphenols when compared to green cabbage.
Some Cooking Tips You Might Enjoy
When cooking the ground beef, make sure that you chop the onion and add it in with the recipe at this stage. You still want nice fresh onion, not crispy burnt pieces of ash that litter your lovely creamy keto slaw.
When you add the dry slaw to the frying pan, don’t worry if it overflows the pan. It will cook down nicely once the cabbage begins to soften. It always looks like too much, but be patient and let it simmer for a few minutes before getting too worried about trying to mix it around.
Once the cabbage comes down to a reasonable size, that’s when you add the mayonnaise and dijon mustard mix. It’s easy to overcook the mayonnaise inside the pan, so be quick when tossing this around.
If you want to semi brutalize a great recipe, and trust me this tastes great, is to put a nice serving of grated parmesan cheese on top before you serve it. It gives it that tasty bite!
I hope you’ve enjoyed this recipe as much as I’ve enjoyed showing you how to make it. Let me know if you enjoy seeing the progress photos inside the post as well. Some people find this more helpful than others :-).