This recipes makes enough coleslaw dressing for one small green cabbage or two 8-ounce bags of shredded cabbage. Each serving is 2 tablespoons of dressing. Combine mayonnaise, sour cream, vinegar, garlic, caraway seeds, salt and pepper in a small bowl. After adding dressing to cabbage, cover and refrigerate for at least 30 minutes before serving.
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This low carb coleslaw recipe is made in 3 easy steps! Shred cabbage and chop carrots. Prepare dressing in a separate bowl. Toss all ingredients together. Refrigerate for several hours, re-tossing a few more times before serving! This allows the cabbage to soak up the dressing and become packed with flavor.
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.
DIRECTIONS 1 In a large bowl, combine the coleslaw and onion. 2 Put aside. 3 In a separate bowl, combine the Splenda, salt, pepper, celery seed, mayonnaise,whipping cream, vinegar and lemon juice, using a whisk. 4 Pour over the coleslaw mix, stir gently to mix. 5 Refrigerate for 1 hour.
This easy, deli-style Low Carb & Keto coleslaw is the perfect side dish to bring to a keto barbecue or picnic. It’s free from added sugar, gluten-free, and takes less than 5 minutes to make.