This radish & cabbage curried coleslaw is a tasty change of pace from your usual coleslaw. It’s also low carb at only 3.2g net carbs per serving.
In the summer time I love to eat coleslaw. I made this radish & cabbage curried coleslaw for lunch one day because it was low carb (3.2g net carbs) and it was so good I thought I’d share it with you. The spicy, earthy curry flavor is balanced with the creaminess of the dressing and the crunch of vegetables. This would be great as side dish for a picnic or a summer barbecue. It definitely is a nice switch from the sweet stuff you get at the deli. Not that there is anything wrong with the sweet stuff … I’m just saying it’s a nice change of pace.
First of all, I added the radishes because I had quite of few of them and thought it would add a bit more spice to the dish. Did you ever notice how radishes have a bit of a peppery flavor? I need to find more ways to use radishes. They are an underrated vegetable. Anyway, to make this coleslaw I just used my food processor to quickly chop up my cabbage, radishes and red onions.
The dressing consists of mayo, curry powder, apple cider vinegar and Swerve sweetener. I really like Swerve as it has no carbs and is a good substitute for sugar in recipes. However you can use regular sugar or another sweetener if you like. For the apple cider vinegar I like to use Bragg’s because it’s a well know brand for containing the “mother”. Apple cider vinegar is thought to help with acid reflux, weight loss and more. I have apple cider vinegar just about every day and here’s a nice article from Dr. Axe about it if you are interested.
Radish & Cabbage Curried Coleslaw
Well that is my quick little recipe for you today. I have similar recipe, my southwestern coleslaw, if you like to try different coleslaws. I hope you like this one as much as me and the nutritional information for 1 serving is:
143 cals / 13.5g fat / 6.1g carbs / 2.9g fiber / 1g protein = 3.2g net carbs
- 4 cups shredded cabbage
- 3-4 large radishes, thinly sliced
- ½ red onion, thinly sliced
- 1 tablespoon of water
- 1 tablespoon of apple cider vinegar
- ½ cup mayonnaise
- 2 teaspoons curry powder
- 1 teaspoon Swerve sweetener
- salt & pepper to taste
- In a large bowl, add the vegetables and mix well.
- In a smaller bowl, add the water, vinegar, mayo, curry powder, sweetener and whisk to combine.
- Add the dressing to the vegetables and mix well.
- Sprinkle some salt and pepper to taste.
- Refrigerate for a few hours before eating.
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More curry flavored dishes to try!