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.
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.