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.
Ingredients 1 4 pieces bacon (reserve bacon grease) 2 1/3 cup mayonnaise 3 1 tbsp dijon mustard 4 2 tablespoon s apple cider vinegar 5 1 teaspoon salt 6 1/4 to 1/2 teaspoon pepper to taste 7 1/2 cup cheddar cheese 8 16 oz coleslaw mix 9 3 heaped tablespoons green onions (chopped)
Each serving of this low carb paleo coleslaw recipe has just 2 grams net carbs (that’s total carbs minus fiber and erythritol, the sweetener used). And, that’s a serving size of 3/4 cup. TIP: I used a bag of coleslaw mix to save time, plus I love a splash of color.
You’ll just stir together the coleslaw dressing and then pour it into your cabbage and stir it up. As the mixture sits, the cabbage releases a bit of water and the mixture will be a bit wetter, but this seems to be the perfect amount of dressing – it’s good right away and it’s still good after it’s been chilling the fridge for a few days.