You folks, at the present time you are just 10 minutes from eating tasty low carb coleslaw. This is one of my unsurpassed most loved serving of mixed greens plans.
This low carb plans stuffed with nutrients, it's brisk to make and is overly fulfilling. Its one of the exemplary low carb side dishes for picnics, yet I love it for a light lunch! Also, this low carb plates of mixed greens simple to tweak as you would prefer… Spicy or jalapeno coleslaw? Alright! Creamier? Straightforward. More blend ins? Truly!
Attempt it close by some low carb seared chicken or turkey burgers, or putting a touch on low carb cheeseburger buns alongside your preferred patties for a handheld supper. It won't frustrate!
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Ingredients
- 2 Tablespoon Onion finely grated
- 2.5 Tablespoons Swerve or Lakanto (see sweetener notes below)
- 1/2 Cup Mayonnaise can use Greek yogurt, nutrition facts will change
- 1/4 Cup Heavy Cream
- 1 1/2 Tablespoons White Vinegar
- 2 1/2 Tablespoons Lemon Juice
- 1/2 Teaspoon Kosher Salt
- 1/8 Teaspoon Black Pepper
- 8-10 Cups Cabbage shredded (about 1/2 medium head) I use a combo of red and green
- 1 Carrots shredded. Optional (will increase the carb count)
Instructions
- Using a cheese grater, grate the onion.
- In a small bowl, whisk together all ingredients except the cabbage and carrot (if using).
- In a large bowl, combine the cabbage and carrot. I suggest starting with 8 cups of shredded cabbage, then adding more after it has been tossed in the dressing, based on how "saucy" you like your coleslaw.
- Pour the dressing over the cabbage and toss together. Taste and adjust seasoning to your liking.
- Store in the fridge, it’s even tastier after it has chilled for a few hours!
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