After a low carb salad recipe? You can’t go wrong with our super creamy, spicy keto coleslaw that is filled with shredded raw cabbage, anise-like fennel and mixed through with a creamy Tabasco dressing!
Remove the core of the green cabbage by cutting a V shape so the rest of the cabbage is intact. Cut the cabbage in half. Slice each quarter thinly.
Cut the top off the fennel and keep the fennel fronds. Remove the core of the fennel by cutting a V shape. Cut into quarters and lay it down on its flat side and slice thinly. Keep 3 of the nicest slices aside for garnish.
Cut green chilli in half, remove the seeds and slice into thin matchsticks.
Dry toast the black sesame seeds in a small fry pan for 1-2 minutes.
Salad Dressing
In a small mixing bowl, mix the mayonnaise, sour cream, apple cider vinegar and Tabasco sauce.
Whisk until well combined.
Assembly
In a large mixing bowl, add the green cabbage, fennel, green chilli, black sesame seeds and dressing. Season with salt and pepper and toss until well combined.
Place the spicy coleslaw on a serving platter.
Place 3 of the best slices of fennel on top to the side.
Pick the fennel fronds and garnish coleslaw.
Serve.
Notes
You can substitute the green cabbage with red cabbage or add both.
You can substitute the fennel with kohlrabi or add both.
You can replace fennel fronds with some dill.
If you like it really spicy to get the metabolism going, keep the seeds in the green chilli or add more tobacco sauce in the dressing.
You can use either white sesame seeds or nigella seeds if you can’t get black sesame seeds.