WebIn a bowl, add Greek yogurt, vinegar, lemon juice, Dijon mustard, sweetener, and spices. Stir to combine so they form a dressing. In a large bowl, add the …
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WebAdd the mayo, finely chopped onion, apple cider vinegar, sweetener, celery salt, salt and pepper to taste in a small bowl. Stir to combine. Add the coleslaw mix and …
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WebInstructions. Slice the cabbage very thin. Slice the carrots and onions, as well if you add them in. Use a chef’s knife, spiralizer, or mandoline for the best results. …
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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.
But the real secret to this colorful coleslaw is the marinating time – a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity. Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined.
Instructions Add the mayo, finely chopped onion, apple cider vinegar, sweetener, celery salt, salt and pepper to taste in a small bowl. Stir to combine. Add the coleslaw mix and red cabbage to a large serving bowl. Drizzle the mayo mixture throughout. Cover and refrigerate for at least 1 hour to serve chilled.
It’s not unusual for coleslaw at the deli counter to have 13g net carbs and 12g sugar in just 1/2 a cup [ * ]! Keto coleslaw has a lot less sugar and carbs. 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.