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When people ask me what my favorite vegetable is, they’re often surprised to hear me reply, “cabbage.” Cabbage is a member of the cruciferous family and is not only delicious, but also brings with it quite a bit of nutrition. If you’ve been reading this blog (or following me on instagram) for a significant amount of time, you have probably noticed that I eat cabbage a lot…pretty much every day. My go-to cabbage recipe for the past few years as been my vegan keto “crack slaw,” but lately I’ve been mixing it up with this vegan keto taco slaw, and wanted to share the recipe with all of you!
This recipe is really easy to make and modify, which I know is important, as so many of us have food allergies or intolerances that can make even the simplest recipe a challenge. With that in mind, take a look at this super short list of ingredients (substitutions below):
- green cabbage
- taco seasoning
- nutritional yeast
- dried onion
- hot sauce/taco sauce
That’s it! I also like to toss some guac on the side, now and again, for some added fat (and mostly, deliciousness). This is one of those whole foods recipes that actually delivers some protein without soy, so those of you who don’t eat soy can happily enjoy this recipe! I really hope you like this – I’ve been making it for myself for the past few months and really dig it. It’s one of those that you end up just eyeballing the ingredients after a while because it becomes second nature. My favorite types of recipes.
If you do make this, I’d love to see your version, so be sure to tag me on instagram!
Notes on Making Vegan Keto Taco Slaw (gluten-free, soy-free)
- The taco seasoning you choose is important here! Not only for spiciness levels (there seems to be a huge range), but also for hidden carbs. A lot of taco seasoning blends include some sort of starch for a binder, which makes the seasoning “stick” better, but can add a boatload of carbs. I almost bought one the other day that had 2g of net carbs PER TEASPOON. Bonkers. So, always check labels!
- With that said, I usually just use the one from Trader Joe’s. While it does contain a negligible amount of sugar, which isn’t ideal, it’s pretty cheap and really tasty. If using this one, I tend to only use about 1 tbsp of seasoning mix.
- I like to “water sauté” vegetables to minimize added oils – that’s just a personal preference. If you would prefer, you can just cook the cabbage in 1 tbsp of your favorite cooking oil instead of the water mentioned at the very start.
- If you can’t eat walnuts, you could also use pecans or even sunflower seeds/pepitas instead at a 1:1 ratio.
- You could also use a ground-style mock meat in place of the nuts altogether. This will increase the protein for sure. Beyond Meat makes a soy-free and gluten-free ground mock meat that I’ve heard really good things about, if you can find it!
- While I strive to provide accurate nutritional information, different brands and varieties of ingredients have different nutrient values, so your calculations may vary.
Vegan Keto Taco Slaw (gluten-free, soy-free, no added oils)
- ~4 cups 300g shredded/sliced green cabbage
- 1/2 cup 60g walnuts, chopped
- 2-3 tbsp water
- 1/2 tsp onion powder
- 1-2 tbsp taco seasoning of choice see note
- 1/4 cup level (16g) nutritional yeast
- salt to taste
- scallions green part only, sliced
- taco sauce or hot sauce
- In a pan on medium-low heat, sauté the cabbage and walnuts in 2 tbsp of water, reserving the other tbsp for later.
- Stir in the onion powder and taco seasoning until everything is completely mixed. Cover and cook for an additional 15-20 minutes, until the cabbage has cooked completely and the walnuts have softened.
- Remove from the heat and stir in the nutritional yeast, adding in the extra water if needed.
- Salt to taste (this will vary greatly, depending on how much salt is in your taco seasoning mix).
- Garnish with scallions and taco sauce and enjoy!