Keto Italian Coleslaw – Insalata Capricciosa. 2g net carbs per serving.
A simple, quick and delicious recipe that can be customised to your preference in many ways. In addition to, or as a replacement for the vegetables used in the recipe, you could incorporate cabbage, radishes, pickles or Gruyère cheese. You could use cooked prosciutto ham instead of Parma ham. You could even add some cooked diced chicken, prawns, tuna or crab meat. Spice it up. Or keep it mild. It really is that versatile.
The original Italian recipe consists primarily of carrots and celeriac. In order to create a keto-friendly version, I’ve incorporated red pepper and celery, making my recipe much lower in carbs. I’ve also omitted the Gruyère because this coleslaw goes so well in a cheese sandwich that I don’t see the need for cheese to be in the coleslaw itself.
Fresh vegetables, real Parma or S. Daniele prosciutto ham, and quality mayonnaise are paramount. The better the ingredients, the more tasty your Keto Italian Coleslaw – Italian Capricciosa will be.
How To Make Keto Italian Coleslaw – Insalata Capricciosa
It is purely a case of cutting the vegetables into matchsticks Julienne-style, or grating them using a large-hole cheese grater, getting rid of moisture, and then adding them to a mixing bowl. Once you include chopped ham, mayonnaise, ACV (apple cider vinegar), salt, mustard and a tiny bit of sweetener, mix well and it’s ready.
If you’re fond of shop-bought coleslaw, you’ll be in a for a tastebud explosion. This is way better than any packaged option. And so much healthier.
The recipe provides 4 servings. It is better if consumed within 3 days, so I don’t recommend making large batches. Fresh is definitely best.
I love this coleslaw on 90 seconds crumpets (see recipe HERE) with charcuterie and brie cheese. It really is delicious.
Enjoy!
- Yield: 4 (approx 320g total)
- Serving: ¼ (80g)
- Calories: 229
- Fat: 23g
- Net Carbs: 2g
- Protein: 3g
- 2 slices Parma or S. Daniele prosciutto
- 40g red pepper
- 30g celeriac
- 30g carrot
- 60g celery
- 130g mayonnaise (U.S. option HERE)
- 1 tsp apple cider vinegar (U.S. option HERE)
- ¼ tsp fine Himalayan pink salt (U.S. option HERE)
- 10g Dijon mustard
- a tiny pinch of pure stevia powder (U.S. option HERE)
- snip prosciutto into little pieces.
- julienne or shred celeriac and carrot using a large-hole grater, wrap in kitchen paper towel and squeeze to remove excess moisture.
- finely chop celery and pepper, and pat dry.
- place all ingredients in a Pyrex or similar glass mixing bowl, and stir until well combined.
- cover bowl with cling film and keep refrigerated.
Stir before serving.
Consume within 4 days.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Your feedback matters to me! Please leave a comment below. If you try this recipe, you’ll make my day by sharing a photo on social media with the hashtag #queenketo. Thank you! 🙂
