Low Carb Coleslaw Recipes

BEST LOW CARB COLESLAW

Steps:

• In a large bowl, combine the coleslaw and onion.
• Put aside.
• In a separate bowl, combine the Splenda, salt, pepper, celery seed, mayonnaise,whipping cream, vinegar and lemon juice, using a whisk.
• Pour over the coleslaw mix, stir gently to mix.
• Refrigerate for 1 hour.

KETO COLESLAW | BEST, EASY, LOW CARB COLESLAW RECIPE

Steps:

• Use a hand peeler to peel the skin off of the carrot.
• Once peeled, cut the end off of the carrot, and use a hand grater to grate it. The large "teardrop" shaped end of the grater is the one you'd like to use.
• When that's grated, transfer the shredded carrot to a large bowl, and set aside.
• Now cut the stem off of the cabbage, and cut it in half.
• At this point, remove any of the inner-stem, and slice it multiple times lengthwise, as well as a few times widthwise as well.
• Once all of the cabbage is thoroughly shredded, transfer it to the bowl with the carrots.
• Add the broccoli slaw if you're using it.
• Now, add all of the dressing ingredients - the mayo, almond milk, vinegar, Swerve, celery salt, and crushed black pepper.
• Toss the salad until the dressing is well incorporated into the slaw, and everything looks creamy.
• Store in an air-tight container for up to several days.

CREAMY KETO COLESLAW

Steps:

• In a medium to large bowl, whisk together mayo, erythritol, vinegar, lemon juice, dijon mustard, black pepper, and celery salt.
• Add the bagged coleslaw and mix well to combine. Adjust salt & pepper to taste, and enjoy!

LOW CARB COLESLAW

Steps:

• Whisk all dressing ingredients in a small bowl.
• Toss with cabbage and carrots. Season with salt & pepper to taste.
• Refrigerate at least 1 hour before serving.

KETO COLESLAW

Steps:

• Mix cider vinegar with stevia (or other low carb sweetener) packets.
• Whisk in mayonnaise and celery seed until smooth dressing forms.
• Pour dressing over shredded cabbage. Toss to coat cabbage with dressing.

LOW CARB CREAMY COLESLAW

Steps:

• Place the dressing ingredients into a bowl and whisk until combined. Chop the green onions and thinly slice the cabbage and carrots, if not using the prepackaged mix.
• Add the chopped green onions and cabbage mix to the bowl with the dressing. Use a spatula to toss the ingredients until the veggies are fully coated.
• The coleslaw can be enjoyed right away but tastes better after chilling in the fridge for at least 2 hours. Can be stored covered, in the fridge, for 3-4 days.

SIMPLE KETO COLESLAW RECIPE

Steps:

• Combine everything, except the cabbage, in a small bowl using a whisk until fully combined.
• Add coleslaw mix or chopped cabbage to a large bowl, drizzle the avocado oil mixture over top and toss using a large spoon until fully incorporated.
• Place in fridge 30 minutes prior to serving.
• Best stored in an air tight container in the fridge up to 3 days.