WebRemove from the food processor and add to a mixing bowl. Add the mayonnaise, heavy cream, mustard, garlic salt, pepper, and chives to a small bowl and whisk together until smooth. Pour the coleslaw dressing over the coleslaw mix and stir to combine. Serve immediately or cover and store in the fridge for up to 3 days.
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In a medium bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, salt, and pepper, and stir until smooth and combined. In a large bowl, toss together the coleslaw mix or cabbage, pineapple, and macadamia nuts. Pour the dressing over the slaw and stir to distribute evenly.
Lightened-up with Greek yogurt and gluten free. In a medium bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, salt, and pepper, and stir until smooth and combined. In a large bowl, toss together the coleslaw mix or cabbage, pineapple, and macadamia nuts.
Add mayonnaise and stir to combine. Place shredded cabbage into a bowl, and sprinkle salt over cabbage. Add red onion to the cabbage mixture, and stir in the coleslaw dressing.
This simple slaw is made without mayo is slightly sweet, tangy, smoky and just a little spicy and comes together in just minutes! Made with a Mexican twist, this pineapple slaw goes perfectly with tacos but could also serve as a super simple side dish for any meal!