German Coleslaw Recipe No Mayo

Easy Low Carb Coleslaw Recipe – Keto, Vegan, No Mayo

WebSep 30, 2021 · This low carb coleslaw is a little lighter than the mayonnaise version of coleslaw and perfect for Summer!. We’ve …

1. First chop cabbage and place in a large mixing bowl.
2. Shred carrots and mix together with the cabbage.
3. Chop red onion, and scallions, then add to the cabbage mixture.
4. In a small bowl add the oil, vinegar, Swerve, and spices. Whisk together.

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Keto Coleslaw (5 Ingredients, Low Carb!) Wholesome …

WebApr 10, 2020 · Make the BEST low carb keto coleslaw recipe, with a creamy sugar-free dressing. Just 5 ingredients, 5 minutes, and 2g net …

Rating: 4.7/5(97)
1. Place the shredded coleslaw mix into a large bowl. Set aside.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, erythritol, and celery seed. Season with sea salt and black pepper to taste.
3. Stir the dressing into the shredded coleslaw mix and toss to coat.
4. If you have time, refrigerate the coleslaw for at least an hour (or overnight) to let the flavors develop. Stir again before serving. Serve chilled.

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Creamy No Mayo Coleslaw (low fat, low carb) Oh …

WebSep 5, 2018 · This Creamy No Mayo Coleslaw recipe came about the other day when I needed a side dish for the smoked venison loin hubby …

1. In a bowl large enough to mix the slaw, combine the cabbage, onion, and carrot
2. In a separate bowl, mix the remaining ingredients
3. Pour over cabbage mixture and stir well to combine
4. Serve immediately or refrigerate for later

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Keto Coleslaw Recipe No Mayo (Vegan, Low Carb)

WebJul 9, 2020 · Creamy keto coleslaw prepared in minutes, with simple ingredients. This vegan coleslaw without mayo is sugar-free, low-carb, …

1. For the dressing, add all ingredients to a bowl and stir with a spoon or whisk. Taste and adjust seasonings, adding more vinegar, mustard, sweetener, and spices to taste.
2. To make the slaw, simply grate the carrot, finely slice the cabbage, and dice the onion. Add everything to a large bowl. "Massage" the veggies for a bit as the cabbage will soften then.
3. Pour the dressing over the salad and stir to combine. I recommend covering the bowl and refrigerate it for at least 2 hours before serving, as it will taste much better then. Enjoy! Store salad leftovers covered in the refrigerator for up to 4 days.

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