This creamy keto coleslaw is the perfect side for BBQ, fried chicken, or fish tacos. Made with a tangy, sugar-free dressing that tastes even better than the original!
Ingredients
- 1 medium head green cabbage, shredded (about 8 cups)
- 2 large carrots, shredded
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons monk fruit sweetener
- ½ teaspoon celery seed
- Salt and pepper to taste
Instructions
- Make the dressing: Whisk together mayonnaise, apple cider vinegar, Dijon mustard, sweetener, celery seed, salt, and pepper.
- Combine vegetables: In a large bowl, combine shredded cabbage and carrots.
- Dress the slaw: Pour dressing over vegetables and toss until evenly coated.
- Chill: Refrigerate for at least 30 minutes before serving for best flavor.
- Serve: Taste and adjust seasoning. Keeps refrigerated for up to 5 days.