Name: Keto Bacon Coleslaw
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 8 slices (120g) bacon; 3/4 cup (65g) fennel, finely sliced; 2 cups (140g) red cabbage, shredded; 2 cups (140g) white cabbage; 1/2 cup (55g) carrot, shredded; Green part from 1 scallion (~15g), sliced lengthways; 1 tbsp (4g) fresh dill, chopped; 1/4 cup (15g) fresh parsley, finely chopped; 1/4 cup (15g) fresh cilantro, finely chopped; 1 tbsp sesame seeds; ¼ cup (56g) extra virgin olive oil or avocado oil; 1 tbsp (15mL) lime juice; 1 tbsp toasted sesame oil; 1/2 tsp dijon mustard; 1 tsp red wine vinegar; 1/4 tsp salt; 1/4 tsp black pepper

Description

Are you looking for a keto coleslaw recipe to increase your veggie intake and keep those net carbs low? Then you’re going to love my Keto Bacon Coleslaw recipe! It’s easy to make and pairs well with other keto dishes.

Ingredients

Coleslaw:

8 slices (120g) bacon
3/4 cup (65g) fennel, finely sliced
2 cups (140g) red cabbage, shredded
2 cups (140g) white cabbage
1/2 cup (55g) carrot, shredded
Green part from 1 scallion (~15g), sliced lengthways
1 tbsp (4g) fresh dill, chopped
1/4 cup (15g) fresh parsley, finely chopped
1/4 cup (15g) fresh cilantro, finely chopped
1 tbsp sesame seeds

Dressing:

¼ cup (56g) extra virgin olive oil or avocado oil
1 tbsp (15mL) lime juice
1 tbsp toasted sesame oil
1/2 tsp dijon mustard
1 tsp red wine vinegar
1/4 tsp salt
1/4 tsp black pepper

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Instructions

Bacon: Preheat oven to 400F / 200C / 180C fan. Line baking sheet with parchment paper. Lay bacon atop parchment paper in even layer and bake in oven until crisp, about 15-20 minutes, flipping halfway through for even cooking. Once cooked, remove baking sheet from oven and allow bacon to cool slightly before cutting into small strips.
Vegetables and Herbs: Slice fennel. Using a mandoline, food processor with shredding blade, or sharp knife, finely chop red and white cabbage. Using a julienne Y peeler, slice thin carrot strips (alternatively, grate carrot using grater). Using a sharp knife, slice spring onion lengthways into thin strips. Chop fresh herbs.
Dressing: In a small bowl, mixing together all dressing ingredients.
Final Steps: In a large mixing bowl, toss the vegetables, herbs, and dressing together. Top with crispy bacon and sesame seeds.

Recipe Notes:

Fridge Storage: To ensure the slaw stays fresh and remains crunchy, it’s best to eat on the day prepared or stored in an airtight container in the refrigerator and consumed the next day; however, it should be fine to eat within 3 days of preparing.

Serving Options: The serving size for this recipe is for a small side portion. Serve alongside your favorite meat or fish main dish. If you choose to eat this dish as a main meal and are tracking your macros, I’d suggest entering 2 servings into your meal tracking app.

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Description

Ingredients

Instructions

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