Description
A delicious and low-carb Keto Reuben in a Bowl recipe that combines savory corned beef, crisp coleslaw mix, melted Swiss cheese, and a flavorful homemade dressing. This quick and easy stovetop meal is perfect for anyone craving the classic Reuben sandwich flavors without the carbs.
Ingredients
Scale
Main Ingredients
- 1 bag coleslaw mix
- 1 pound corned beef, cut into strips
- 2–3 tbsp butter
- 1 cup Swiss cheese, shredded
- Scallions, for garnish
Dressing
- 1 cup mayonnaise
- 1/4 cup sugar-free ketchup
- 4 tsp prepared horseradish
- 1 tsp hot sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- Pinch of pepper
Instructions
- Sauté the Corned Beef: Melt the butter in a skillet over medium heat, then add the corned beef strips. Cook for about 5 minutes, stirring occasionally until heated through and slightly browned.
- Cook the Coleslaw Mix: Add the coleslaw mix to the skillet with the corned beef, cover the skillet, and cook for an additional 5 minutes or until the cabbage is slightly wilted but still crisp.
- Melt the Cheese: Stir the beef and cabbage mixture gently, then sprinkle the shredded Swiss cheese over the top. Cover the skillet again or place under a broiler just long enough to melt and bubble the cheese.
- Prepare the Dressing and Garnish: In a small bowl, whisk together mayonnaise, sugar-free ketchup, horseradish, hot sauce, Worcestershire sauce, salt, and pepper until well combined. Drizzle the dressing over the cooked mixture and garnish with chopped scallions before serving.
Notes
- Use sugar-free ketchup to keep the recipe keto-friendly.
- Feel free to adjust the amount of horseradish and hot sauce according to your spice preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can be served with low-carb bread or lettuce wraps if desired.
