Summer is approaching and it’s just about time to start firing up the grill! When I think barbecue, I also think cole slaw. This is a very simple version that is low carb and Keto friendly, but no one will know the difference! It’s creamy and tangy, and literally takes under 5 minutes to make!
Ingredients
16 ounces cole slaw mix (with small amount of carrots)
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup heavy cream
1 tablespoon Swerve confectioners (or powdered erythritol
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1/2 teaspoon dijon mustard
1/4 teaspoon celery salt
1/2 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
Preparation
Combine all the ingredients except the cole slaw mix, into a mixing bowl and whisk together.
Add your cabbage mix to a bowl large enough to toss and pour the dressing over the top.
Toss to combine and either serve or chill in the fridge for at least 1 hour, so the cabbage can absorb the flavors of the dressing.
Makes 6 Servings
Macros: Fat 19 grams – Protein 2 grams – Carbs (net) 2 grams
Summer is approaching and it's just about time to start firing up the grill! When I think barbecue, I also think cole slaw. This is a very simple version that is low carb and Keto friendly, but no one will know the difference! It's creamy and tangy, and literally takes under 5 minutes to make!
- 16 ounces cole slaw mix with small amount of carrots
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 tablespoon swerve confectioners
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon celery salt
- 1/2 teaspoon garlic salt
- 1/4 teaspoon fresh ground black pepper
-
Add all the ingredients except the cole slaw mix, into a mixing bowl and whisk together, until well combined.
-
Add your cabbage mix to a bowl large enough to toss and pour the dressing over the top. Toss to combine and either serve or chill in the fridge for at least 1 hour, so the cabbage can absorb the flavors of the dressing.
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