Go Back

Easy Keto Slaw

Prep Time 10 minutes
Servings 8 servings


  • 700 g (1 lb 9 oz) purple cabbage shredded
  • 1/2 tsp pink himalayan salt
  • 50 g (2 oz) zucchini spiralized or shredded
  • 1/2 cup fresh cilantro chopped
  • 3 medium scallion trimmed & diced
  • 3 tbsp fresh lime juice
  • 1 tsp lime zest
  • 2 clove garlic minced
  • 1/2 tsp ground cumin
  • 2 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 8 tbsp olive oil - or - MCT oil for serving only


  1. Shred cabbage and place in a strainer in the sink. Sprinkle the salt over and work it in with your hands. Allow to sit for at least 15 minutes to allow the cabbage to get mildly limp

  2. In the meantime, spiralize the zucchini and add to a large bowl with the rest of the ingredients

  3. Add the cabbage and work it all together with your hands, combining well

  4. Serve immediately with 1 tbsp of your choice of oil drizzled over. Or store in an airtight container in the fridge for up to 3 days and only use the oil when serving up.

Recipe Notes


per serving: total carbs 7g | protein 2g | fats 14g | kcals 153