Ready to transform your side dish game? Ditch the cold, mayo-drenched salads and say hello to this incredible **Warm Coleslaw**! It’s my secret weapon for a cozy, comforting side that’s still perfectly keto-friendly. We’re using the air fryer to make shredded cabbage unbelievably tender and creamy, all tossed in a rich coconut cream dressing. This vegetarian dish is ready in under 20 minutes, making it the perfect partner for any busy weeknight meal.
Ingredients
• 1.0 medium green cabbage head, shredded 32.0 oz / 907 g
• 1.5 tbsp lemon juice 0.8 oz / 22 g
• 0.1 tsp salt 0.02 oz / 0.5 g
• 0.1 tsp black pepper 0.01 oz / 0.2 g
• 8.0 tbsp coconut cream 4.2 oz / 120 g
• 0.5 tsp fennel seeds 0.04 oz / 1 g
• 1.0 tbsp mustard 0.5 oz / 15 g
Instructions
1. Directions
2. In a pan suitably sized for your air fryer, combine the shredded cabbage with the lemon juice, salt, black pepper, coconut cream, fennel seeds, and mustard.
3. Toss the thoroughly to ensure the cabbage is evenly coated.
4. Place the pan into the air fryer and cook at 350°F (175°C) for 20 minutes.
5. Remove from the heat, divide evenly between plates, and serve immediately as a warm side dish.
Nutritional Information
• (Per Serving)
• Calories: 172
• Total Fat: 11.0g
• Net Carbohydrates: 10.0g
• Protein: 4.0g
Pro Tips
• Stir Halfway: Open the air fryer basket around the 10-minute mark and give the coleslaw a good stir. This ensures everything cooks evenly and prevents the top from getting too crispy.
• Adjust for Crunch: For a slaw with more texture, check for doneness at 15 minutes. Cook the full 20 minutes for a softer, more tender result.
• Use Thick Coconut Cream: For the creamiest dressing, scoop the thick, solid cream from the top of a can of full-fat coconut milk. Watery liquid won’t coat the cabbage as well.
• Crush Your Spices: Lightly crush the fennel seeds with a mortar and pestle or the back of a spoon before adding them. This releases their aromatic oils for a much deeper flavor.
FAQ
Q: Can I make this warm coleslaw without an air fryer
A: Yes, you can easily adapt this recipe for the stovetop. Combine all ingredients in a large skillet or pan and cook over medium heat for 10-15 minutes, stirring occasionally, until the cabbage is tender.
Q: Is there a good substitute for coconut cream
A: For the creamiest result that is still keto-friendly, heavy cream is the best substitute if you don’t need the dish to be dairy-free. Be sure to use a full-fat option for a rich dressing.
Q: How should I store leftovers
A: Store any leftover warm coleslaw in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or gently reheated in the microwave or on the stovetop.
Q: Can I use pre-shredded cabbage for this recipe
A: Absolutely. Using a bag of pre-shredded cabbage or coleslaw mix is a great time-saver and works perfectly in this recipe. Simply use an equivalent amount (about 32 oz or 900g).
