Description
A delicious low-carb coleslaw made with a tangy no-mayo dressing, perfect for keto diets.
Ingredients
Scale
- 6 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon erythritol or sweetener of choice
- 1/2 teaspoon celery seed
- Salt and pepper to taste
Instructions
- In a large bowl, combine the green cabbage, red cabbage, and carrots.
- In a separate bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, erythritol, celery seed, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss to coat well.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- This coleslaw can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add your favorite low-carb vegetables.
- Prep Time: 15 minutes
- Category: Salads
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg