Keto Coleslaw

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

By Jill Moody
@SouthernHealth

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.

Rating:

★★★★☆ 2 votes4

Comments:

5 Comments

Method:

Blend

Ingredients

12 oz

bag coleslaw blend
1/2 c

real mayonaise (no sugars)
1 1/2 Tbsp

apple cider vinegar (braggs is good)
1 tsp

ground black pepper
1/2 tsp

ground sea salt
1/2 tsp

celery seed
1/2 tsp

stevia or other sweetner
1/4 c

chopped spring onion (optional)
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How to Make Keto Coleslaw

Step-by-Step

Whisk Mayonnaise, Apple Cider Vinegar, Pepper, salt, celery seed and Stevia in a large mixing bowl.
Add 1/2 Coleslaw Cabbage mix, fold until all cabbage looks soaked.
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)
Refrigerate and stir it again in 2 hours. Then let it refrigerate for a minimum of 12 hours. Serve cold.

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