Even if you don't think you like coleslaw, this sugar-free low-carb coleslaw recipe might just change your mind! It's slightly sweet with a crunchy slaw that's full of flavor!!!*See the notes below to make this side dish paleo and whole30.
½CupHomemade Mayoor mayo of choice, use veganaise for vegan (see notes below)
2 -4tablespoonKeto Sweetenerto taste, we prefer 4 tablespoon (see notes below)
3tablespoonApple Cider Vinegar
In a large bowl, combine the slaw ingredients.
In a separate bowl, combine dressing ingredients.
Pour the wet ingredients into the dry and toss to combine.
This can be served immediately, but it's best after refrigerated for at least 2 hours.
Leftovers can be stored covered in the fridge for 3 to 5 days and should not be stored at room temperature longer than 2 hours.
For the sweetener, I prefer to use Besti Monk Fruit Allulose Blend, Allulose, or Xylitol. They dissolve well, leave no aftertaste, and taste just like sugar! While an erythritol-based sweetener can be used, it can leave a slight aftertaste. Also, erythritol doesn't dissolve as well as other sweeteners. If using erythritol, be sure to use the powdered variety, otherwise, the coleslaw will be grainy.
If using pure allulose, it's only 70% as sweet as other sweeteners. So you may need to add a little extra if you choose this sweetener.
For paleo: Replace the sweetener with honey and use paleo-compliant mayo.
For whole30: Omit the sweetener or blend a softened Medjool date into the dressing and use a mild-tasting whole30 mayo.
For the mayo, I recommend my No-Fail 5 Minute Mayo, Soy-Free Veganaise, or Sir Kensington. All of these have a mild taste and do not contain soybean oil.
When choosing a mayo, be sure to choose a mild-tasting mayo that you like! The taste of the coleslaw largely depends on the taste of the mayo.
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