Warm Coleslaw

If you’re looking to switch up your usual salad routine, this Warm Coleslaw is a total game-changer. It’s quickly become my go-to keto air fryer recipe when I need something comforting but still strictly low-carb. Unlike traditional slaw, this version gets perfectly tender and creamy thanks to the coconut cream, making it the ultimate vegetarian side dish that pairs with just about anything. Plus, it’s ready in under 20 minutes, so it’s perfect for busy weeknights!

Preparation Time: 5 minutes Cooking Time: 20 minutes Servings: 4

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)

Directions:

1. 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.
2. Toss the ingredients thoroughly to ensure the cabbage is evenly coated.
3. Place the pan into the air fryer and cook at 350°F (175°C) for 20 minutes.
4. 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

• Total Carbohydrates: 16.0g

• Dietary Fiber: 6.0g

• Net Carbohydrates: 10.0g

• Protein: 4.0g

Nutritional Information (Total Recipe)

• Calories: 688

• Total Fat: 44.0g

• Total Carbohydrates: 64.0g

• Dietary Fiber: 24.0g

• Net Carbohydrates: 40.0g

• Protein: 16.0g

Pro Tips for the Best Warm Coleslaw

• Don’t Skimp on the Stir: Since air fryers rely on hot air circulation, the cabbage on top can crisp up faster than the cabbage on the bottom. Open the basket halfway through (around the 10-minute mark) and give everything a good stir or shake to ensure it cooks evenly.

• Control the Crunch: If you prefer your coleslaw to have a bit of a “bite” rather than being completely soft, check it after 15 minutes. The shredded cabbage softens quickly, and reducing the time slightly will keep that satisfying texture.

• Use the Thick Cream: For the richest sauce, use the thick, solid cream from the top of a can of full-fat coconut milk (or dedicated coconut cream). If the liquid is too watery, the dressing won’t coat the cabbage as well.

• Crush the Fennel: To release maximum flavor, lightly crush the fennel seeds with the back of a spoon or a mortar and pestle before adding them to the mix. This releases their aromatic oils and distributes the flavor better than leaving them whole.

• Serving Suggestion: This dish is best served immediately. As it cools, the coconut cream can thicken, and the cabbage may lose some volume, so plate it up right out of the fryer!

Frequently Asked Questions

Is this warm coleslaw recipe keto-friendly? Yes, absolutely! This recipe is naturally low-carb and high-fat thanks to the coconut cream, making it perfectly suitable for a ketogenic diet. With approximately 10g of net carbs per serving, it fits well into most daily macro goals.

Can I use red cabbage instead of green cabbage? Definitely. You can substitute red (purple) cabbage for green cabbage using the exact same measurements (32 oz / 907 g). Red cabbage may take just a few minutes longer to soften, so check the texture around the 18-minute mark. It will also add a vibrant color to your plate!

What if I don’t have an air fryer? If you don’t have an air fryer, you can make this warm coleslaw in a standard oven. Preheat your oven to 375°F (190°C) and bake the cabbage mixture in a roasting dish for 25–30 minutes, tossing halfway through, until the cabbage is tender and slightly caramelized.

How should I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the slaw back in the air fryer for 3–4 minutes or warm it in a skillet over medium heat. Note that the coconut cream sauce may thicken when cold but will melt back down upon heating.

Is this recipe vegan and dairy-free? Yes, this recipe is 100% plant-based, vegan, and dairy-free because it uses coconut cream instead of heavy cream or mayonnaise. It is an excellent side dish for those with lactose intolerance or dairy sensitivities.

I hope this warm coleslaw becomes a new favorite in your kitchen! It’s amazing how a simple shift in cooking method—using the air fryer instead of a mixing bowl—can completely transform a humble head of cabbage into something so comforting and flavorful. Whether you are strictly keto or just looking for a healthy, vegetarian side dish, this recipe proves that eating your greens doesn’t have to be boring. Give it a try tonight, and don’t forget to leave a comment below to let me know how it turned out!