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Cole Slaw

average rating is 3 out of 5, based on 150 votes

This low-carb coleslaw recipe is the perfect addition to any meal. With a tangy dressing and a mix of crunchy cabbage, onion, and carrots, it's a refreshing and flavorful side dish that's sure to impress. Plus, it's keto-friendly and easy to make!

Serve this coleslaw alongside grilled meats, burgers, or sandwiches for a satisfying and low-carb meal. You can also use it as a topping for tacos or a filling for lettuce wraps. To add some extra crunch, sprinkle some toasted nuts or seeds on top.

Serves

Prep Time

N/A

Total Time

N/A

Calories

72 Protein

1 Fat

5 Carbs

5 Tags:

Vegan Side Easy Less than 200 Quick Plant-based Vegetarian

Ingredients

1 medium head of cabbage, thinly sliced
1 large red onion, thinly sliced
2 medium carrots, shredded
2 tablespoons mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Optional: fresh herbs (parsley, cilantro, or dill)

Directions

In a large bowl, combine sliced cabbage, onion, and shredded carrots.
In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, olive oil, garlic powder, onion powder, sea salt, and black pepper.
Pour the dressing over the cabbage mixture and toss until well-coated.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
If desired, top with fresh herbs before serving.