Keto Baja Spicy Coleslaw

Keto Baja Spicy Coleslaw is delicious on its own as a side dish to a roasted pork shoulder or on top of a Low Carb taco. The coleslaw is made with thinly shredded cabbage, plenty of mayo, lime juice, diced jalapeno, and sea salt. The ingredients are simple, but the flavor packs an enormous punch, and it is simple to prepare!

How can I make the slaw spicier?

If you want a spicier slaw, double the jalapenos. Also, consider not removing the seeds as the membrane is the source of the heat.

How long will this coleslaw last in the fridge?

It is best eaten the day of, especially since the shred of the cabbage is so thin. If you are prepping this dish ahead of time, consider slicing the cabbage a bit thicker.

Serving suggestions

Serve this Baja Spicy Coleslaw with other Keto dinner recipes like this Roasted Pork Shoulder:

https://www.carbmanager.com/recipe-detail/ug:f060bc8a-40d2-bd7b-9dbe-32930bd957c7/keto-slow-roasted-lemon-soy-pork-shoulder.

Net Carbs

3.6 g
Fiber

1.7 g
Total Carbs

5.3 g
Protein

1 g
Fats

12.1 g

121 cals

Quantity

Serving Size

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Cabbage

10 oz
Mayo, Avocado Oil

4 tbsp
Lime juice, fresh

2 tbsp
Jalapeno peppers, raw

1 large - approx 4" - 6" long
Salt, sea salt

1 tsp

Step 1

Slice the cabbage in half and then in quarters. Remove the core with a sharp knife. Slice one-quarter of cabbage thinly on a mandolin. Place it in a medium-sized mixing bowl. Slice the jalapeno in half and remove the seeds and membrane with a spoon. Discard seeds. Dice the jalapeno and add to the cabbage.
Step 2

In a small bowl, combine the mayo, lime juice, and sea salt. Mix well.
Step 3

Pour dressing over the slaw and serve immediately or after chilling for 30 minutes.