Keto Coleslaw Recipe
A summertime keto coleslaw recipe that is great for summer bbq or picnics. This low carb, paleo friendly naturally sweetened coleslaw recipe will be delicious to anyone and they won't be able to tell it's sugar free. At only 2g net carbs, healthy keto recipes for the summer just got better!
Ingredients
- 14 ounces shredded coleslaw mix (or shred green cabbage, red cabbage and carrots)
- 1/4 cup mayo
- 2 tablespoon granulated sweetener
- 2 tablespoon white vinegar
- 2 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Buy a cabbage mix or shred your own. The cabbage mix I used was 14 ounces so if you are using much less or more than that you will need to adjust the ingredients to taste. I used Fresh Express 3 color deli claw with just the veggies in it.
- Add mayo and sweetener then mix around
- Next, pour lemon juice, white vinegar then sprinkle in salt and pepper
- Cover and refridgerate for a miminum of 2 hours or serve immedietly. I suggest you make ahead so the flavors and work in together.
Notes
Make Coleslaw Ahead
It's your luck this is a recipe that must be made ahead of time. Now, you can eat it after you make it but it's better when it sits in the refrigerator for a few hours to overnight. So, you can make this on Friday night for the planned bbq on Saturday afternoon.Nutrition
Serving: 2ounces | Calories: 91kcal | Carbohydrates: 3.3g | Protein: 0.7g | Fat: 8g | Saturated Fat: 1.1g | Sodium: 16.7mg | Fiber: 1.3g | Sugar: 2g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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