WebSep 20, 2021 - Low-carb Asian Coleslaw Recipe made with fresh cabbage, shredded carrots, and a bushel of cilantro to top it off with crushed peanuts, Pinterest. Today. …
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WebInstructions. Combine the mayonnaise, sugar, lemon juice, lime juice, apple cider vinegar, black pepper, and salt in a bowl and whisk thoroughly. Place the coleslaw …
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If you don’t want to mix the cabbage with the oil and vinegar until you are ready to serve it, for fear it won’t be as fresh as it could be and be a little soggy you can do that too. Just mix up everything else the day before and then add your oil and vinegar just before serving your low carb coleslaw. How to Store Coleslaw, How Long Does it Last?
A bit of sugar mellows the tangy Asian coleslaw dressing. —Alta Goodman of Canton, South Dakota In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.
This crisp, lightly sweet keto asian coleslaw is a great addition to your weekly meal plan. I created this recipe after we went out to dinner and I saw an Asian inspired coleslaw as a side on the menu.
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.