Just a couple simple changes is all it takes to turn classic coleslaw into an equally as delicious Keto Coleslaw. Try it on a sugar-free pulled pork or as a side dish – especially during barbecue season.
Add the shredded cabbage to a medium bowl. Set aside.
Mix the mayonnaise, apple cider vinegar, monk fruit, celery seeds, salt, and pepper in a small bowl until well combined. Taste and adjust the seasoning to your liking.
Pour the dressing into the bowl with the cabbage and toss to coat the cabbage.
Tips and Techniques
** Nutritional information is an estimate and may vary.
- You can use pre-shredded bagged cabbage (without carrots) to save a few minutes.
- Mix the coleslaw dressing in a separate bowl so that you can easily blend it and taste it to adjust the seasoning before mixing it into the cabbage.
- Store extra coleslaw in an air-tight container in the refrigerator. Use within 3-5 days and discard if its been left out at room temperature for longer than 2 hours.
Serving: 1serving | Calories: 100kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 237mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 13mg | Calcium: 16mg | Iron: 1mg