• Krista Smith, FNTP

Low Carb Fiesta Coleslaw

I've been on somewhat of a cabbage kick lately. Limes have sounded good too, so I've been buying them more often. Must be spring!

This twist on a traditional coleslaw came together after seeing what I had left in the fridge. The cilantro was a few days from needing to be eaten and I had half a bag of cabbage left. Hmmmm...so I mixed up a few ingredients and (luckily) it turned out amazing, especially paired with leftover pulled pork carnitas from the night before.

This can be made vegan if you use vegan mayo. :)

Low Carb Fiesta Coleslaw

By Krista Smith, NTP

Serves 1

Keto, low carb, ovo-vegetarian, vegan


1 C shredded green cabbage

2T cilantro leaves

1T green onion, minced

1.5T avocado oil mayonnaise*

Juice of ½ lime

1 tsp apple cider vinegar

Sprinkle of onion powder

Pepper to taste

Pinch of salt

½ medium avocado, chopped


Combine the cabbage, cilantro and green onion in a medium bowl. In a small bowl, combine the mayo, lime juice, vinegar, onion powder, salt and pepper. Pour over the cabbage and toss until well coated. Top with avocado when ready to serve.

*Use vegan mayo for vegan option

Great as a side dish, with fish, chicken or pork.

Palmdale, CA



Krista Smith
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Nutritional Therapy Practitioner


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