This is a Czech version of coleslaw called Hanacky Salat which is using red cabbage. My cousin made it for a garden BBQ and it was a big hit. I knew I had to share it with you too!

It's just like regular Coleslaw but uses more mayonnaise and red cabbage instead of white, which means there are more antioxidants!

It's also similar to this Pink Sauerkraut Side Salad which is how some Czechs actually prepare classic Hanacky Salat.

You can watch me make this Creamy Red Cabbage Coleslaw step by step on YouTube!

Recipe Tips

You can add some sweetener if you like it sweeter although I find the sweetness coming from the cabbage, onion and carrot to be more than sufficient.

This creamy coleslaw is the perfect side to make for a barbecue as it goes well with meat, fish and even seafood. Our favorite way to serve this coleslaw is as a side with keto burgers, especially if you serve them bunless!

Preparation time

Hands-on:    15 minutes
Overall:     15 minutes

Nutritional values (per serving, about 1 cup/ 160 g/ 5.6 oz)

Total Carbs 9.4 grams
Fiber 2.5 grams
Net Carbs 7 grams
Protein 2 grams
Fat 34.5 grams
of which Saturated 4.9 grams
Energy 345 kcal
Magnesium 17 mg (4.24% RDA)
Potassium 287 mg (14.3% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (2%), fat (90%)

Ingredients (makes 8 side servings)

  • 1 head red cabbage (700 g/ 1.5 lbs)
  • 1 large carrot (100 g/ 3.5 oz)
  • 1 medium red onion (100 g/ 3.5 oz)
  • juice of 1 lemon (about 4 tbsp)
  • 1 1/2 cups avocado oil or other paleo mayonnaise (330 g/ 11.6 oz)
  • sea salt and pepper, to taste
  • Optional: 1-4 tbsp Allulose or powdered Erythritol if you like it sweet

Instructions

  1. Slice the cabbage or place in a food processor and shred using a grating blade. Peel & grate the carrot. Peel and slice the onion.
  2. Place everything in a large salad bowl. Add lemon juice, mayo, salt and pepper.
  3. Mix well and season more as needed. Optionally, add powdered low-carb sweetener to taste if you like it sweeter.
  4. Serve or store in the fridge for up to 3 days. This salad tastes even better the next day!


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Creamy Red Cabbage Coleslaw

This is the perfect keto dessert for spring and summer! No bake low-carb pie crust filled with sugar-free lemon cream filling and topped with fresh berries.

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Low-Carb No Bake Lemon Posset Tart

There’s nothing more comforting than a good crispy roast chicken! This low-carb ginger & lime spatchcock chicken flavored with ginger and lime promises not to disappoint!

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Ginger & Lime Spatchcock Chicken

Processed seed and vegetable oils are generally regarded to be unstable and potentially inflammatory. Sesame might be a delicious exception because of how compounds in the oil alter inflammatory pathways and fat metabolism.

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Sesame Seeds & Oil: Surprising Science of Sesame

These Crab Salad Cucumber Stacks are an easy low-carb meal to serve when you don't have time to cook and don't feel like turning on the oven or using any heat.

It's a great high-protein and keto option for busy days. Four stacks per serving will be enough for a quick snack or an appetizer, and 8 stacks will be great as a light dinner option.

Using crunchy cucumber slices is just one of the many options you can serve this easy crab salad. The consistency is creamy which makes it perfect to serve with Keto Crackers or on top of baby lettuce leaves.

White Crab Meat vs Brown Crab Meat

Brown crab meat, which is found in the shell cavity at the top of the crab, has a rich, distinctive flavor. It's soft and creamy with texture that's close to a pate. Brown crab meat is a fantastic source of omega 3 fatty acids. Despite being super nutritious, it's a less popular option which means it's sold at a price lower than white crab meat.

White crab meat, which is found in the claws, legs and the body sections of the crab, has a more neutral, more delicate flavor with subtle sweetness. It's moist and flaky and it's low in fat and high in protein.

To get the best out of the two, in this recipe we are using part white and part brown crab meat. The combination of both white and brown crab meat makes these cucumber stacks super nutritious!

But if you prefer to use just white crab meat, simply substitute the brown crab meat with an equal amount of white crab meat.

Preparation time

Hands-on:    10 minutes
Overall:     10 minutes

Nutritional values (per serving, 8 stacks)

Total Carbs 8.4 grams
Fiber 1.9 grams
Net Carbs 6.6 grams
Protein 19.9 grams
Fat 18.3 grams
of which Saturated 3.2 grams
Energy 269 kcal
Magnesium 22 mg (6% RDA)
Potassium 299 mg (15% EMR)

Macronutrient ratio: Calories from carbs (10%), protein (29%), fat (61%)

Ingredients (makes 2 servings, 16 stacks)

  • 1 medium celery stalk (40 g/ 1.4 oz)
  • 1/2 small red onion (30 g/ 1.1 oz) or 2 spring onions
  • 100 g crab meat (3.5 oz)
  • 100 g brown crab meat (3.5 oz)
  • 2 tbsp avocado oil mayonnaise (30 ml)
  • 1 1/2 tsp fresh lemon juice
  • 1 1/2 tsp chopped dill or chives
  • sea salt and black pepper, to taste
  • 1 large cucumber (285 g/ 10 oz)

Instructions

  1. Star by preparing the salad. Thinly slice the celery stalk and finely dice the onion. Place the crab meat, celery, onion, mayonnaise, lemon juice and chopped dill (or chives) in a bowl and mix until combined. Season with salt and pepper to taste.
    Note: We are using part brown crab meat is high in omega 3 fatty acids. You can substitute the brown crab meat with an equal amount of white crab meat.
  2. Cut the cucumber into 16 slices, about 1/2 cm (1/4 inch) each. Top each slice with the prepared crab salad (about 20 g/ 0.7 oz) per each.
  3. Serve immediately or store the salad separately from the cucumber in a sealed jar in the fridge for up to 3 days. Serve 8 stacks as a light dinner option, or 4 stacks for a quick snack or an appetizer. Tip: You can also serve the salad as a dip with Keto Crackers or serve on top of baby lettuce leaves.


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Crab Salad Cucumber Stacks

Let me start with a big disclaimer. This isn't your usual breakfast or even dinner meal. This is the kind of keto meal you'd want to make if you follow an intermittent fasting plan and are used to eating only two large meals a day. This type of fasting is also known as TMAD.

What's an Abundance Bowl?

A typical abundance bowl is highly nutritious, high calorie meal that provides the right amount of nutrients to keep you satisfied for longer.

This low-carb abundance bowl is not just low in carbs. It's high in protein and electrolytes, both of which are important when you start following a low-carb diet.

I intentionally kept this abundance bowl vegetarian just to show you how you can easily get all the protein you need even if you don'y eat meat.

Recipe Tips

Abundance bowls are versatile! Feel free to make any of the suggested swaps and adjustments to fit your diet, palate and macros:

  • Use chicken eggs instead of duck eggs. Duck eggs are much bigger than chicken eggs, If you want to maintain a similar nutritional profile, double the amount of chicken eggs.
  • Use spinach instead of chard. Both are high in electrolytes and low in carbs. You can also use collard greens.
  • Swap the Halloumi with slices of chicken breasts to make this recipe dairy-free. Other protein options include sliced leftover steak, turkey, smoked salmon or some cooked shrimp.
  • Skip the mayo if you need to lower the fat and calories. If you're not a fan of spicy food, skip the sriracha and simply use mayo or add fresh herbs instead.

All of us have different dietary needs so it's natural that you may need to adjust the macros in this recipe. You can make any adjustments, such as including different add ons or changing the serving size, directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

Preparation time

Hands-on:    20 minutes
Overall:     20 minutes

Nutritional values (per serving, 1 large bowl)

Total Carbs 17.6 grams
Fiber 8.6 grams
Net Carbs 9 grams
Protein 44.5 grams
Fat 104.1 grams
of which Saturated 31.9 grams
Energy 1,163 kcal
Magnesium 189 mg (47.2% RDA)
Potassium 1,262 mg (63.1% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (15%), fat (82%)

Ingredients (makes large 2 servings)

  • 1 pack Halloumi cheese (225 g/ 8 oz)
  • 200 g chard or spinach (7.1 oz)
  • 4 tbsp avocado oil mayonnaise (60 g/ 2.1 oz)
  • 1 tsp Sriracha hot sauce
  • 4 duck eggs or jumbo chicken eggs
  • 2 tbsp extra virgin olive oil (30 ml)
  • 1 large avocado (200 g/ 7.1 oz)
  • sea salt and pepper, to taste
  • 2 tsp fresh lemon juice, to serve
  • pinch of red pepper flakes, to serve

Instructions

  1. Prepare all of the ingredients. Slice the halloumi and chop the chard stalks and then the chard leaves. Make the Sriracha mayo by mixing avocado oil mayonnaise with Sriracha.
    Note: Instead of chard you can use spinach which you don't need to chop unless it's large leaves.
  2. Add enough water to a pan to make sure the eggs can be fully submerged. Add a good pinch of salt and bring to a boil. Using a spoon, gently submerge the eggs into the boiling water. Cook for 6 to 7 minutes to get the yolks soft-boiled (runny yolk with cooked whites). If you prefer them hard boiled, cook for 9 to 10 minutes. When done take off the heat and add some cold water to stop the cooking process by keeping it just warm.
    Note: Instead of duck eggs you can use 2 to 3 chicken eggs - the larger the better.
  3. Meanwhile, grease a large skillet with half of the olive oil and cook the halloumi over a medium-high heat until crispy and browned, for 2 to 3 minutes. Turn on the other side and cook for another 2 to 3 minutes. Transfer to a plate and keep warm.
  4. Grease the skillet where you cooked the halloumi with the remaining olive oil. Add the chopped chard stems and cook for a minute or two. Add the chard leaves and cook until just wilted, for 30 to 60 seconds. Remove from the heat.
  5. To assemble the bowls, peel the cooked eggs and cut in half. Place in a bowl together with the cooked chard, grilled Halloumi slices and avocado. Drizzle with some lemon juice and serve with the Sriracha mayo. Season with salt and pepper to taste. Optionally, sprinkle with some red pepper flakes and serve while still warm.
    Note: Make sure to check all the variations and swaps in the recipe tips!


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Halloumi, Egg & Avocado Abundance Bowls

Hoisin Sauce made low-carb! This was undeniably one of the most tested, hardest recipes to convert. In the end to make this low-carb, I only made a few small modifications. My goal was to keep this sauce as authentic as possible without making it a sugar bomb. Too many modifications were not simply worth the few extra carbs I'd have saved.

I know what you're thinking. Yes, there is soy bean paste, and yes there are prunes in this recipe. But before you blacklist this recipe as "non keto", let me explain why you can still use it as part of a healthy low-carb diet, and yes even keto diet.

Is Soy Keto?

Soy products are not typically recommended if you follow a healthy low-carb diet. But the type of soy bean paste used in this recipe is fermented which means it's one of those foods you can enjoy on a healthy low-carb diet together with other fermented soy foods such as Natto, Tempeh, and tamari sauce which is also used in this recipe.

Some (non keto) recipes online recommend using peanut butter instead of fermented soy bean paste, but I found that using peanut butter made it taste more like satay sauce and less like hoisin sauce. Delicious but not quite right.

Is High Carb Fruit Allowed on Keto?

Another ingredient in this Low-Carb Hoisin Sauce is dried prunes. They sure are high in carbs but I found that without them the sauce was missing a key ingredient. The sweet, earthy, umami taste of prunes is unlike anything else. So instead of omitting prunes altogether and finding a less suitable low-carb option, I decided to include them. In any case it's only 4 or 5 prunes per recipe which isn't that much per serving!

And it's not the first time I used a seemingly "banned" ingredient in a low-carb or keto recipe. My readers love this Low-Carb Chocolate Chip Banana Bread! Despite using a real banana, there's only 4.4 grams of net carbs per serving.

Why Being Low-Carb Doesn't Mean Excluding Higher-Carb Options

Let’s put a stop to nutrition/diet cultism which only serves those promoting their "one way for all" approach.

The Keto Food List is merely supposed to be used as a guide to help people transition to a healthy low-carb lifestyle. There is no one way to do keto and the approach you will need to follow will depend on your goals and your unique biology.

Whether a certain food is suitable for your diet will matter on your daily net carb (or total carb) limit and your goal. For instance, deep ketosis is essential for therapeutic purposes but not for weight loss. For some people this means aiming for no more than 20 grams of (total) carbs, for others this can be achieved by eating up to 30 grams of (net) carbs typically for weight loss, and even more for weight maintenance.

Over the years I've proven over and over again that you can use higher-carb whole food ingredients as long as you keep you are aware of the right serving size for you. Here are some of the recipes which use ingredients not typically recommended on a keto diet:

Recipe Tips & Substitutions

  • Allulose syrup can be replaced with granulated Allulose or Erythritol or brown sugar substitute. You'll may need to use up to 6 tablespoons to achieve the same sweetness. General tip: Use sweetener to taste.
  • Fermented soy bean paste also known as black bean sauce can be substituted with the same amount of smooth peanut butter or almond butter. This will however change the flavor so keep that in mind.
  • Sriracha sauce can be substituted with a pinch of dried chile flakes or omitted altogether if you prefer to make it without it.

How to Use Hoisin Sauce

Hoisin sauce is widely used in Chinese cooking. It can be used as a table condiment and for flavoring meat, poultry and shellfish dishes.

Preparation time

Hands-on:    5 minutes
Overall:     5 minutes

Nutritional values (per serving, 1 tbsp/ 15 ml)

Total Carbs 2.2 grams
Fiber 0.3 grams
Net Carbs 1.9 grams
Protein 0.9 grams
Fat 0.8 grams
of which Saturated 0.1 grams
Energy 18 kcal
Magnesium 2 mg (1% RDA)
Potassium 17 mg (1% EMR)

Macronutrient ratio: Calories from carbs (43%), protein (19%), fat (38%)

Ingredients (makes about 1 cup/ 220 to 240 ml)

Instructions

  1. Place all of the ingredients apart from the water in a blender or a food processor.
    Note: See recipe post for more tips, substitutions, and reasons why we're using these ingredients.
  2. Process until smooth and creamy. Add 2 to 4 tablespoons of water to thin down as needed and stir or process again.
  3. Pour in a storage jar or serve immediately just like you would Hoisin Sauce. This sauce can be stored in the fridge in a sealed jar for up to 2 weeks or frozen in an ice tray for up to 6 months.


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Low-Carb Hoisin Sauce

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