Say goodbye to boring, mayo-drenched coleslaw and hello to your new favorite side dish! This Italian Chopped Slaw is the ultimate mashup of a zesty chopped salad and a crunchy slaw. It’s bursting with Mediterranean flavors from savory salami, briny olives, and tangy artichoke hearts. The best part? It’s incredibly versatile. While it’s flavorful enough to stand on its own, it pairs beautifully with almost any dressing. My personal secret is a mix of Caesar and balsamic vinaigrette, but a creamy avocado dressing is also a dream. Get ready for a fresh, fast, and flavor-packed recipe you’ll make again and again.
Ingredients
• 14 ounces / 400g coleslaw mix
• 4 ounces / 115g sliced Italian salami, quartered
• ½ cup / 75g English cucumbers, sliced and quartered
• ½ cup / 85g canned artichoke hearts, drained and chopped
• ½ cup / 75g grape tomatoes, halved
• ¼ cup / 35g Kalamata olives, halved
• 2 tablespoons capers, drained
• 2 tablespoons red onions, finely chopped
• Sea salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. In a large mixing bowl, combine the coleslaw mix, salami, cucumbers, artichoke hearts, grape tomatoes, Kalamata olives, capers, and red onions.
3. Toss everything together until well combined. If using a dressing, add it now and toss again to coat evenly.
4. Taste the slaw and season generously with sea salt and freshly ground black pepper as needed. Serve immediately or chill until ready to serve. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Information
• Per Serving
• CALORIES: 96
• FAT: 7.1g
• PROTEIN: 4.3g
• TOTAL CARBS: 4.6g
• FIBER: 1.9g
• NET CARBS: 2.7g
Pro Tips
• For the best crunch, toss the slaw just before serving. If making it ahead, combine all except the tomatoes and dressing, and store in an airtight container for up to 24 hours.
• To lower the carb count even further or if you’re not a fan of cabbage, substitute the coleslaw mix with shredded romaine or iceberg lettuce.
• Boost the protein and add another layer of flavor by tossing in some cubed provolone, fresh mozzarella pearls, or a can of drained chickpeas.
• A simple drizzle of high-quality extra virgin olive oil and a squeeze of fresh lemon juice makes a fantastic, light dressing that lets the shine.
FAQ
Q: Can I make this Italian Chopped Slaw ahead of time
A: Yes, for the best crunch, you can combine all ingredients except the tomatoes and dressing. Store in an airtight container in the fridge for up to 24 hours and toss with dressing just before serving.
Q: What is the best dressing for this slaw
A: This slaw is very versatile. The recipe recommends a mix of Caesar and balsamic vinaigrette, a creamy avocado dressing, or a simple drizzle of extra virgin olive oil and lemon juice.
Q: Is this Italian Chopped Slaw keto-friendly
A: Yes, with only 2.7g of net carbs per serving, this recipe is a great low-carb and keto-friendly option. You can also substitute the coleslaw mix with shredded lettuce to lower the carb count further.
Q: How can I add more protein to this recipe
A: To boost the protein, you can add cubed provolone cheese, fresh mozzarella pearls, or a can of drained chickpeas to the slaw.
