Low Carb Coleslaw
While I don’t follow a STRICT Keto diet, I do try to incorporate as many keto/low carb meals into my cooking and eating as possible. I believe it’s the healthiest way to eat and since we are very much only as healthy as our diets, I am trying to be as strict as possible.
Besides, you just feel better when you cut back on the unnecessary things in your diet.
Eating low carb can be a bit of a challenge, I will be the first to admit it. It takes a little period of adjustment for your taste buds to go from eating very sweet foods to marginally sweet foods. Coleslaw (one of my personal favorite sides) is a great example. The coleslaw you buy in stores and restaurants is crazy sweet (they must use CUPS of sugar), so making one with Truvia (or your sugar alternative of choice) may take getting used to.
Personally, I love that you can taste the vegetables more without the added sweetness. When cutting back on sugar with anything, if you focus on ADDING flavor instead of what you’re taking away, you’ll open up a whole new world. Adding a little more sea salt and/or pepper often does the trick beautifully. I’ve also found that inviting green onion to any party makes it instantly better.
Low Carb Coleslaw
Keto Coleslaw (Low Carb and Delicious!)
Ingredients
- 4 cups Shredded coleslaw mix
- 1/4 cup Mayonnaise (Duke's is the one I always use)
- 2 tbsp Apple cider vinegar
- 1 packet Truvia or Stevia (or 1 TBS)
- Sea Salt and Black Pepper
- Optional: Sliced ends of Green Onions
Instructions
- I use a food processor to shred the coleslaw mix, but it certainly isn't necessary.
- Add the coleslaw mix to a large bowl.
- Combine the mayonnaise, apple cider vinegar, Truvia or Stevia, salt and pepper.
- Pour the deliciousness over the coleslaw and stir to combine.
- Place in the refrigerator for at least an hour before serving.
- Optional: Top before serving with chopped green onion (the green part!). Add more salt if needed.
Tips:
- You can use a food processor to make the coleslaw smaller (like KFC’s) or use it straight out of the coleslaw mix bag. When I make a vinegar coleslaw, I like it straight out of the bag… coarser.. but when adding mayo, I run it briefly through a food processor. Why? I have no idea!
- Duke’s is my go to mayo, but simply use your favorite!
- Keeping healthier coleslaw on hand is ideal for a great side. When I have some made (which is almost always), I’m able to grab a burger off the bun through a drive through, avoid the fries, and bring it home to have with a healthier side.
