keto coleslaw

Name: Keto Coleslaw
Cuisine: American
Ingredients: 12 ounce(s) bag coleslaw blend; 1/2 cup(s) real mayonaise (no sugars); 1 1/2 tablespoon(s) apple cider vinegar (braggs is good); 1 teaspoon(s) ground black pepper; 1/2 teaspoon(s) ground sea salt; 1/2 teaspoon(s) celery seed; 1/2 teaspoon(s) stevia or other sweetner; 1/4 cup(s) chopped spring onion (optional)

(2 RATINGS)

301 Pinches 1 Photo

Jill Moody

Myrtle Beach, SC

Updated on Mar 13, 2017

This sugar free, easy, creamy coleslaw tastes so much better than regular coleslaw. You'll never want to go back to sugar-laden slaw. If you don't have Spring onions available, any other mild onions will work but keep it under a 1/4 cup because 12 hours in the refrigerator develops intense flavor blending. Next time I make this I plan to use 1/2 tsp. of Chia Seed and see how that works out.

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Ingredients

12 ounces bag coleslaw blend
1/2 cup real mayonaise (no sugars)
1 1/2 tablespoons apple cider vinegar (braggs is good)
1 teaspoon ground black pepper
1/2 teaspoon ground sea salt
1/2 teaspoon celery seed
1/2 teaspoon stevia or other sweetner
1/4 cup chopped spring onion (optional)

How To Make keto coleslaw

Step 1

Whisk Mayonnaise, Apple Cider Vinegar, Pepper, salt, celery seed and Stevia in a large mixing bowl.

Step 2

Add 1/2 Coleslaw Cabbage mix, fold until all cabbage looks soaked.
Step 3

Now add the other 1/2 of coleslaw mix and mild chopped onions if you opted for the. Fold again until all cabbage has been gently moistened. (It may look dry, but it won't be)
Step 4

Refrigerate and stir it again in 2 hours. Then let it refrigerate for a minimum of 12 hours. Serve cold.
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