Wondering how I have managed to have this blog for 7 years (what?!) and never shared my coleslaw recipe that I make about 20 times each Summer. Don't worry, it is here now and it is definitely worth the wait!!! Perfect for your next picnic, family BBQ, or meal prep! Make this and enjoy a guilt free side dish that is easy, creamy, and low carb... it's absolute perfection! Check out the video above to watch me make it!
Keto Coleslaw- Makes 8 servings (1/2 cup each)
1/4 cup heavy cream
1/2 cup mayo
1/4 cup sour cream
2 1/2 Tbsp apple cider vinegar
1/2 lemon, juiced
1/2 tsp dijon mustard
1/4 cup heavy cream
1/2 cup mayo
1/4 cup sour cream
2 1/2 Tbsp apple cider vinegar
1/2 lemon, juiced
1/2 tsp dijon mustard
1/2 tsp garlic powder
1/2 packet of Truvia (about 1/2 tsp- adjust to your taste)
1/4 tsp celery salt
1/4 tsp black pepper
salt to taste
+
16 oz bag of Coleslaw mix (shredded cabbage and carrot)
Combine all of the ingredients except the coleslaw cabbage mix.
Mix well with a whisk until there are no lumps and it is a smooth dressing.
Combine the cabbage mix to the dressing and mix well.
Place in the fridge for at least 4 hours before serving. Best if made the day before you plan to serve.
Makes 4 cups total and will last up to 5 days in the fridge.
Enjoy!
Nutritional Facts per 1/2 cup (1 serving)
357 Calories
3.8g Carbs
1.3g Fiber
2.5 NET CARBS
1.2g Protein
