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Vegan Keto Slaw using Parma! Vegan topping

Keto Plant-Based Parma! Cabbage Slaw

The secret to this slaw is to use a mandolin to shred the veggies. It makes them thin and oh so perfect.


  • 1 – 2 carrots
  • 1 head cabbage, green or purple
  • A handful of chopped kale
  • 1 white (or other) onion
  • 1/2 C Parma!*
  • A few shakes of Parma! And parsley as a garnish.

* I used Chipotle Cayenne the first meal, then added some Better Than Bacon Parma! to the second meal. 

Carefully shred these with a mandolin. If you don’t have a mandolin, you can use a cheese grater or a food processor.  Put in a bowl or storage container. Garnish with a few shakes of Parma! and a sprig of fresh parsley.

The Dressing:

  • 2/3 cup mayo (I used Follow Your Heart)
  • 3 TBL Almond milk (a bit sour like buttermilk is even better)
  • 2 TBL cider vinegar
  • 1 TBL sugar or Swift or equal amount keto sweetener


Whisk together. Keep the dressing and the salad separate until you are ready to eat.

When you are ready to eat, pour the dressing around the inside of the bowl, then use your tongs to mix in the slaw. Plate, top with garnish, and enjoy!

Visit our Parma! shop page to get your own bottle(s) of our amazing vegan topping!


1 Comment

  1. Bacon in my slaw?!! It was fabulous. Everyone at the birthday party raved about this slaw. The dressing was a surprise too, LOVE IT.

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