Italian Hoagie Coleslaw Recipe
If you miss Italian Hoagies since ditching the carbs this Keto Italian Hoagie Coleslaw is gonna make you very happy. You get to have all the meats and cheeses combined with your favorite veggies and condiments, just without the roll.
Perfect for quick on the go meal prep and only takes a few minutes to prepare. Customize this keto friendly hoagie slaw any way you like and have it in the fridge ready whenever you need a grab and go meal that truly satisfies.
Keeping the Hoagie but ditch the Roll
Nowadays more National Sandwich chains are offering low carb and keto options. Jersey Mikes has the “Sub in a tub” Jimmy Johns has their Lettuce wrap known as the “Unwich” both are tasty options when you’re looking for an alternative to bread.
I came up with the idea to make a Hoagie Slaw because the thinly shredded lettuce you normally get always wilts and disintegrates. Thinly slicing cabbage on a Japanese Mandolin gives you the perfect texture and crunch of cabbage and the volume that lettuce just doesn’t have.
The mandolin is great because you get nice even slices and can adjust the thickness so all the veggies are the same width.
From Sandwiches to Subs: History of the Hoagie
In the 18tn Century the Earl of Sandwich would frequently request meat served between two slices of bread so that he could hold his cards in one hand and eat with the other while playing cards. Over the years sandwiches have evolved into anything you can think of to put between bread.
Depending on the region you may use the term Hoagie, Grinder, Hero or Submarine to describe a whole loaf sandwich loaded with Italian meats and cheese. There are plenty of stories on how these oblong sandwiches got their names but one thing we can all agree is they’re delicious.
In New England you’re most likely to refer to the Italian sandwich as a “Grinder” but in New York it’s a “Hero”
In New England you’re most likely to refer to the Italian sandwich as a “Grinder” but in New York it’s a “Hero”.In South Jersey/ Philadelphia area you’re more likely to call it a “Hoagie”. The term Submarine Sandwich was first used in January 1940 in a Wilmington DE phone book. Submarine sandwiches most likely got their name from the obvious similarities between the shape of the bread loaf and the Submersible vessel.
The term Hoagie Is said to have come from Italian ship builders in philly working on Hog Island. The workers referred to the sandwiches as “Hoggies” over the years it changed into the current pronunciation.
For even more in-depth history of theses Torpedos of Deliciousness checkout this article from Bon Appetit
Hoagie Topping Ideas for your Italian Hoagie Coleslaw
When it comes to Hoagies there are some toppings that are pretty standard and some that are a little less traditional. The beauty of these sandwiches or slaw in this case is you can use whatever ingredients you like. Here’s a list of ingredients you can use to customize your slaw or sandwiches.
- fresh Mozzarella
- Red wine vinegar
- Olive oil
- Sliced Cherry Peppers
- Banana Peppers
- Hoagie Spread
- Olive Salad (Muffuletta topping)
Italian Hoagie Coleslaw Dressing
For this Italian Hoagie Slaw I make a dressing out of some of the condiments I like on my cold cut sandwich. If you want to cheat a little and make it easy you can just take a half cup of mayonnaise and combine it with a third cup of your favorite Italian dressing.
I prefer to make the dressing because most store bought Italian dressings use blended oils and other preservatives that I try to avoid. Plus I can control the viscosity of the dressing and make it just the way I like it.
The recipe below will make enough for a few batches of this Italian Hoagie Coleslaw or you can use it as a great dip to serve with veggies. The dressing will last at least a month in the fridge so you have time to use it up.
More Keto Cabbage Recipes
- Keto Buffalo Chicken Crack Slaw
- Keto Spam Egg Roll Bowl
- Thai Egg Roll Bowl
- Reuben Egg Roll Bowl
- Reuben Coleslaw
- Black & Bleu Coleslaw
- Keto Kimchi Coleslaw
- Asian Red Cabbage Slaw
- Using a Mandolin, thinly sliced cabbage, red onion and bell peppers. Dice tomatoes, slice meats and cheeses and portion out other ingredients.
- Combine ingredients to the hoagie sauce and whisk in a bowl until smooth. You will have more hoagie sauce then needed depending on the size of the cabbage. The dressing will last in the fridge up to a month.
- In a large mixing bowl combine all the veggies, meats and cheeses then pour in about a ½ cup of the hoagie dressing. Toss to combine, add extra dressing as desired. Keep remaining dressing for dipping with veggies.