Reuben coleslaw is a recipe I happened to see on a Keto advertisement on Facebook and figured it would be easy to make into a measured meal plan! Since I measure out my meals and snacks in advance, the recipe is for two 6 oz salads.

Reuben Slaw

12 oz packaged coleslaw mix or cabbage, thinly sliced

2 oz Swiss cheese, sliced into strips or cubed

4 oz Pastrami deli meat, sliced into strips or cubed

6 ounces dill pickles sliced thin

1 ounce mayonnaise

2 tsp apple cider vinegar



Divide the coleslaw into two containers – 6 ounces in each (veggie serving). Slice or dice the Swiss cheese and add 1 ounce to each container (1/2 a protein). Slice or dice the pastrami into strips or cubes and add 2 ounces to each container (1/2 protein). Slice dill pickles thin and add approx 3 ounces to each salad (condiment). Mix the mayonnaise (1 fat) and apple cider vinegar together (condiment). Divide between the two salads and mix well. Sprinkle pepper on top to taste.

*If you prefer your slaw stays crisp, don’t add the dressing until right before eating it.

*If you’d like to make this into an 8 ounce salad, increase your coleslaw mix to 8 ounces. You may need a bit more dressing. My digestive system can only handle so much cabbage at a time so this works as a great veggie portion. To complete a lunch meal, I eat it with 6 ounces of fruit. For a dinner portion, I would add 8 ounces of a cooked veggie alongside the salad.

Prepackaged coleslaw is very inexpensive and makes this meal quick!

Weigh out 6 ounces of slaw mix into 2 bowls.

Cut Swiss cheese into slices or cubes.

Add 1 ounce to each salad.


Cut the pastrami into slices or cubes.

Add 2 ounces pastrami into each salad bowl.


Slice dill pickles thinly and add about 3 ounces to each salad.

I found this mayo at Costco and thought I’d give it a try. Measure out 1/2 ounce of mayo per salad.

Mix mayo with 2 tsp vinegar. Stir well.

Pour dressing over the salad and mix. Add pepper to taste.

Tada! Your salad is made.


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