Make low carb keto coleslaw dressing. In a small bowl, whisk together mayonnaise, apple cider vinegar, powdered erythritol, and celery seeds. Season with salt and pepper to taste. TIP: Apple cider vinegar makes this a paleo coleslaw recipe. If that doesn’t matter to you, white vinegar works just fine for keto as well.
In a separate bowl, combine the Splenda, salt, pepper, celery seed, mayonnaise,whipping cream, vinegar and lemon juice, using a whisk. Pour over the coleslaw mix, stir gently to mix. Refrigerate for 1 hour. "This coleslaw is easy to make and tastes great.
There are 7 net carbs per serving, as opposed to 28 in traditional cole slaw. 1 cup Mayonnaise, Avocado mayo works great! 1 teaspoon Spicy Brown Mustard (optional) Gives a GREAT kick! In a bowl, stir together sweetener and vinegar until dissolved. Add remaining dressing ingredients and mix well. Fold in veggies.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, erythritol, and celery seed. Season with sea salt and black pepper to taste. Stir the dressing into the shredded coleslaw mix and toss to coat. If you have time, refrigerate the coleslaw for at least an hour (or overnight) to let the flavors develop.